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Irish Potato Bread (Irish Farls) Recipe

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4.1 from 12 reviews

  • Author: Molly
  • Total Time: 1 hour
  • Yield: 6 servings

Description

Traditional Irish Potato Bread, also known as Irish Farls, is a simple and hearty bread made from potatoes, flour, butter, and salt. Crispy on the outside and soft inside, these flatbreads are a perfect accompaniment to a classic Ulster Fry or enjoyed on their own. This recipe by Sara McCleary guides you through making authentic Irish Farls with just four basic ingredients, offering easy ways to add flavor if desired.

Ingredients

Main Ingredients

  • 750 grams (1.65 lbs) potatoes
  • 30 grams (6 teaspoons) butter, melted
  • 225 grams (1 ½ cups) plain flour
  • Good pinch of salt (omit if using salted butter)
  • Extra butter and olive oil for frying

Instructions

  1. Prepare the Potatoes: Peel and cut the potatoes into quarters or large chunks. Place them into a large pot of cold water.
  2. Cook the Potatoes: Bring the pot to a boil, then reduce to a hard simmer. Cook the potatoes until tender and fully cooked through, about 15-20 minutes.
  3. Drain and Cool: Strain the cooked potatoes through a colander and allow them to cool until they are cool enough to handle.
  4. Mash the Potatoes: Use a potato ricer or a masher to mash the potatoes into a large bowl, ensuring no lumps remain.
  5. Add Other Ingredients: To the mashed potatoes, add the melted butter, plain flour, and salt. If you want to customize, now is the time to add cheese, sautéed onion, or herbs.
  6. Mix the Dough: Stir the mixture with a spoon until it becomes difficult to mix, then knead the dough in the bowl with your hands until combined. Add extra flour if the dough is too sticky.
  7. Knead the Dough: Turn the dough onto a lightly floured surface and knead quickly until smooth. Dust with additional flour as needed to manage stickiness.
  8. Portion the Dough: Divide the dough into six equal portions and shape each into a ball.
  9. Roll Out the Dough: On a lightly floured surface, roll each ball to desired thickness—3mm for thin or 0.5cm for thicker farls.
  10. Shape the Farls: Cut each rolled dough piece into quarters or cook whole for larger potato breads.
  11. Heat the Pan: Place a non-stick frying pan over medium heat. Add a splash of olive oil and a dollop of butter.
  12. Cook the Farls: Once the butter melts, fry the pieces of dough in the pan until golden brown on one side, then flip and cook the other side until golden and cooked through.
  13. Keep Warm: Place cooked farls on a tray in a low oven covered with aluminum foil to keep warm and prevent drying.
  14. Finish Cooking: Continue frying the remaining dough pieces, adding more butter and oil to the pan as needed.

Notes

  • Flavour Enhancers: Enhance the dough by adding grated cheese, sautéed onions, or fresh herbs such as chives, thyme, dill, or oregano for additional flavor.
  • Oven Temperature: Use fan-forced oven if keeping the farls warm.
  • Measurement Notes: All measurements follow Australian metric standards. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml, and 1 cup = 250 ml.
  • If dough is too sticky, add flour gradually while kneading for easier handling.
  • Cook farls on medium heat to ensure they cook through without burning.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Irish

Find it online: https://recipeglimpse.com/irish-potato-bread-irish-farls-recipe/