Fermanagh Oaten Farls

Name: Fermanagh Oaten Farls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 150 g fine oatmeal; 150 g Plain flour; 1 tsp bicarbonate of soda; 0.75 tsp Fine sea salt; 1 tsp caster sugar; 25 g Unsalted butter; 220 ml Buttermilk; 15 g Rolled oats

Hearty griddle-baked oaten farls with a toasty oat crust and tender crumb. Delicious served warm with salted farmhouse butter.

🇬🇧United Kingdom· County Fermanagh and the Lakelands

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 8 gathered

Servings

150 g fine oatmeal — plus extra for dusting the board
150 g Plain flour — unbleached white flour
1 tsp bicarbonate of soda — leavening agent, sieved
¾ tsp Fine sea salt — fine table or sea salt
1 tsp caster sugar — optional balance for acidity
25 g Unsalted butter — chilled and diced
220 ml Buttermilk — traditional cultured milk
15 g Rolled oats — for pressing onto the top crust

Equipment

•heavy griddle or cast-iron frying pan
•large mixing bowl
•pastry cutter or chef's knife
•spatula
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 7 g
carbs: 46 g
fibre: 4 g
protein: 8 g
calories: 285 kcal

Instructions

1
Whisk the plain flour, bicarbonate of soda, fine sea salt, and caster sugar in a large mixing bowl.
2
Stir in the fine oatmeal until thoroughly distributed throughout the dry ingredients.
3
Rub the chilled butter into the flour mixture using your fingertips until no large lumps remain.
4
Heat a dry, heavy griddle or cast-iron frying pan over medium-low heat on the hob.
5
Pour the buttermilk into the dry ingredients and stir quickly with a round-bladed knife to form a soft dough.
6
Turn the dough out onto a clean worktop dusted generously with extra fine oatmeal.
7
Gently pat the dough into a flat round disc roughly 1.5 cm thick.
8
Scatter rolled oats over the top and cut the disc into four equal triangular quarters, called farls.
9
Place the farls onto the hot, ungreased griddle and bake for 8 to 10 minutes until deep golden underneath.
10
Turn each farl carefully with a spatula and cook the reverse side for another 7 to 8 minutes.
11
Stand each farl upright on its thick outer edge for 2 minutes to cook the rims, then cool on a rack.

Chef's tips

Maintain a gentle, steady heat on your griddle so the oats cook through without scorching the exterior. Handle the dough lightly and quickly to keep the texture soft and flaky rather than dense.

Ingredient substitutions

buttermilk → whole milk mixed with 1 tablespoon of fresh lemon juice or white vinegar
fine oatmeal → rolled porridge oats pulsed in a food processor until fine

Storage

Store in an airtight bread crock or tin at room temperature for up to 2 days.

Reheating

Toast in a toaster or warm lightly under a medium grill for 2 minutes on each side.

Common mistakes to avoid

•Overheating the griddle, which burns the oat crust before the centre bakes through
•Overworking the dough with heavy kneading, resulting in a tough and chewy farl
•Rolling the dough too thin, which prevents the farl from puffing softly

Serving suggestions

Split horizontally and slather with salted butter and gooseberry jamServe alongside an Ulster fry with bacon and fried eggsPair warm with mature Northern Irish cheddar cheese