|Cookbook: Farl Media: Farl|
In Ireland, the term generally refers to soda bread and to potato bread or cakes (potato farls). While soda bread can also be baked as a normal loaf, that used in an Ulster fry breakfast is made as farls (that is to say, flat rounds about 3/4 inch thick which are then cut into quarters). Modern commercially mass-produced potato farls, however, are often rectangular in form.
In Scotland today, the word is used less than in Ireland, but a farl can be a quarter piece of a large flat scone, bannock, or oatcake. It may also be used for shortbread when baked in this particular shape.
Farl is a shorter form of fardel, the word once used in some parts of Lowland Scotland for "a three-cornered cake, usually oatcake, generally the fourth part of a round". In earlier Scots fardell meant a fourth or quarter.
A farl is made by spreading the dough on a girdle or frying pan in a rough circular shape. The circle is then cut into four equal pieces and cooked. Once one side is done the dough is flipped to cook the other side.
- "Farl". Dictionary of the Scots Language. Retrieved 2008-11-08.
- "Dictionary of the Scots Language :: SND :: Farl n., v.".
- Older Scots terms for Cereals and Baking
- History of Irish Soda Bread and recipes at European Cuisines.com
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