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Ireland: Potato Farl
A very Northern Irish griddle bread, indispensable for the Ulster Fry.
This is best made with hot, freshly riced or mashed potatoes.
- 2 lb/ 1 kg/ 2 cups mashed potatoes
- 4 oz/ 125 g/ 1 cup plain flour
- 2 tablespoons butter
- 1/2 teaspoon salt
Melt the butter. Stir it into the potatoes along with the salt: then add the flour and mix well.
Turn the mixture out onto a lightly floured work surface. Knead briefly to form a cohesive dough. Then divide in two.
Roll each half into a 10-inch circle: cut into quarters.
Heat a griddle and bake the quarters (these are the "farls:" the word is an old form of the word for "quarter"), turning once, until golden brown on each side, usually about 3-5 minutes..
(This recipe is part of the 2008 Festival of Traditional Irish Saint Patrick's Day Recipes at EuropeanCuisines.com. For the rest of the recipes, please check the menu at this page.)
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