Clodagh McKenna cooks up traditional triangular flat breads from Northern Ireland in a dry frying pan
By Clodagh McKenna
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 400 g plain flour, plus more for dusting
  • 1 tsp bread soda or bicarbonate of soda
  • 180 ml water or milk
  • 125 ml natural yogurt


1. Mix together the flour and bread soda (or bicarbonate of soda) in a mixing bowl. Pour in the water (or milk) and the yogurt, mixing with a palette knife until you have a soft, dry dough.

2. You can shape the farls as you please but the traditional way is to form the dough into a ball and then roll it out into a circle just under 1cm thick then cut into quarters.

3. Put a heavy-bottomed frying pan over a medium heat and sprinkle lightly with flour. When it starts to brown, put the farl in the pan and cook for 1-2 minutes per side until lightly browned.

4. Keep in a warm place until you're ready to eat them.

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