traybakes & more

retro recipes for the modern baker

Traditional Soda Farls

It’s been a while since I’ve had a savory recipe on the blog, so I thought it was about time to venture back into the ‘& more’ section of traybakes & more. It’s also been an even longer while since I made these Traditional Soda Farls (which my autocorrect keeps trying to change to farms!) but once I had made them, I was left wondering why I don’t make these more often. Wheaten bread is my usual go-to bake when I need bread in a hurry – and I’ll aim to have my recipe for that on the blog soon – then I made Soda Farls for the first time in ages and realized they are even easier and quicker to make.

Traditional Soda Farls are incredibly versatile and work with sweet or savory fillings and toppings. They taste great when freshly baked and slathered in butter. Also great when toasted and spread with jam. And they make a great breakfast sandwich with crisp, smokey bacon and a runny fried egg (brown sauce for me please).

Although technically these aren’t a bake as you cook them on a griddle. If you’re not sure what a griddle is or even if you have one in your kitchen, well, I used my non stick frying pan and that did the job admirably! You just need a flat surface that you can heat on the stove to a low-medium heat. 


10oz/280g/2½ cups plain flour (all-purpose flour)

1 tsp baking soda (bicarbonate of soda)

½ tsp cream of tartar

1 tsp salt

1 tsp sugar

8 floz/250ml/1 cup buttermilk


1. Sift the dry ingredients into a bowl and mix well.

2. Slowly add the buttermilk and mix to a soft dough. Don’t add all the buttermilk at once, incase you need a little less than the recipe states. Work quickly and lightly – don’t overwork the dough!

3. Turn the dough onto a floured work surface and roll out until it’s approximately ½ inch/1¼ cm thick. Cut into four farls.

4. Bake on a griddle or frying pan on a medium low heat for 15-20 minutes, turning once or twice. Remove when golden brown and wrap in a cloth until cool (this keeps the crust soft).

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  1. Had these yesterday… along with samples of treacle farls, wheaten falls, champ fadge and pancakes – more like drop scones than crepes. (Baking demo at a senior’s group in Belfast….)
    We use it for Ulster Pizza – with bacon, tomato and grated cheddar grilled. And a pot of strongish Nambarrie.
    Great recipe.

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