Derived from the Gaelic word fardel, which means “four parts,” a farl is a much-revered heritage bread, considered a quintessential part of Northern Ireland culture. “I’m very proud of these breads because they are totally ours,” says Tracey. “You can’t find them anywhere else in the world.” In her Traditional Bread Making class, she teaches her students how to make these scrumptious Irish Potato Farls, the perfect accompaniment to breakfast—or an anytime treat—especially when served with homemade jam.
- 1½ pounds (680 grams) russet potatoes, peeled and cut into 1- to 1¼-inch cubes
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup (94 grams) all-purpose flour, divided
- In a small saucepan, combine potatoes and water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high, and cook until potatoes are tender, 12 to 15 minutes. Drain potatoes, and return to saucepan. Add butter, salt, and pepper, and mash potatoes until smooth. Let cool slightly.
- Place 2 cups (446 grams) mashed potatoes on a heavily floured surface, reserving remaining mashed potatoes for another use. Add ½ cup (63 grams) flour, and knead until a stiff, pliable dough forms. Add up to remaining ¼ cup (31 grams) flour, if necessary. Divide dough in half. Flour work surface again, and roll or pat each dough portion to ⅓-inch thickness. Using a knife, cut each portion into 6 pieces (12 total).
- Lightly butter a cast-iron griddle or skillet, and heat over medium heat.
- Shake or brush any excess flour off dough pieces. Working in batches, cook farls until golden brown, slightly puffed, and crisp, 3 to 4 minutes per side. (The farls should have patchy brown spots when nearly done.)