Sift the dry ingredients into a bowl,
make a well in the centre and mix in half the buttermilk.
Using a knife, draw in the flour from
the sides of the bowl, adding more buttermilk as the batter
thickens. The mixing should be done with as little working as
possible until the mixture leaves the sides of the bowl fairly
cleanly.
Turn out onto a floured surface and
knead lightly, turning the corners into the centre and turning the
round as you do so. When smooth underneath, turn it upside down.
Lightly roll out to round 12mm thick.
Cut into 4 quarters (farls).
Heat a griddle over a low heat, place
the farls on the griddle and cook for 5-6 minutes, until they have
risen and there is a white skin on top.
Increase the heat and continue cooking
until the farls are brown on the bottom.
Turn them over and cook on the other
side - it takes about 15 minutes from the time the farls are put on
the griddle.
The griddle should be just hot enough to
prevent the farls sticking if a sprinkling of flour browns when it is
thrown on the griddle, it is too hot. Add finely, chopped herbs to the
mixture. Serve the farls with cheese.
