description Farl Overview
Farl is a traditional type of flatbread prevalent in Irish and Scottish cuisine, characterized by its distinctive triangular shape. The name originates from the Scottish Gaelic word "fardel," meaning a fourth part, because the circular dough is cut into four equal wedges before cooking. It is commonly prepared as a soda bread using wheat flour, baking soda, and buttermilk, or as a potato farl using mashed potatoes mixed with flour. The dough is typically cooked on a flat griddle rather than baked in an oven, resulting in a soft, lightly charred bread often served as part of a traditional breakfast.
help Farl FAQ
Why is a farl cut into triangles?
The name comes from the Scottish Gaelic word 'fardel,' meaning a fourth part, because the round of dough is divided into four equal wedges before cooking. Each triangular quarter is a farl, giving the bread its distinctive shape.
What is the difference between farl and soda bread?
Farl is essentially soda bread dough that is flattened into a round, quartered, and cooked on a griddle or hotplate rather than baked in the oven. The soda farl is one of the two best-known versions, alongside the potato farl made with mashed potato mixed into the dough.
Is potato farl part of the Ulster Fry?
Yes. Potato farl and soda farl are signature components of the Ulster Fry, the famous cooked breakfast of Northern Ireland, served alongside items such as bacon, eggs, and sausage. The griddled breads are what distinguish it from an English fry-up.
Where does farl come from?
It is a traditional bread of both Irish and Scottish cuisine, rooted in home cooking where a griddle over an open fire was more practical than an oven. Its name directly reflects the Scottish Gaelic origin of the practice of cutting the round into four.
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