Baked Irish Potato Farls

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A farl in Gaelic literally means "fourths". They are shaped into a circle of dough and then cut into quarters, and here refers to a quarter of a flatbread, which is more commonly pan-fried, made from mashed potatoes and spelt flour. Traditionally they were made with oatmeal, that would result a coaser substance and nuttier flavour, butter and potatoes – no flour, no leavening agents. The less flour and raising agent you use, the denser and moister the farl. Using more flour, and raising agents (baking powder and baking soda) and moistening the mixture with milk creates an wonderfully light and fluffy bread-like texture.
These baked quarters can be made with leftover mashed potatoes too. Potato farls are most often served as the breakfast or at teatime. But you can absolutely enjoy these with soups or salads as a lunch. Leave out the onions, rosemary and black pepper if you want to serve them with a dollop of homemade jam. Experiment with different herbs and spices, like chives, dills, spring onions, cumin, or caraway.

 

Baked Irish Potato Farls

adapted from Good Food

1 Large floury potato (about 200 g) peeled and cubed 170 g Spelt bread flour, plus extra for kneading 1 tsp Baking powder 1 tsp Baking soda 1/2 tsp Celtic grey sea salt (or regular sea salt) 1/3 tsp Freshly ground black pepper 50 g Unsalted Kerrygold butter, cut into 5 pieces, at room temperature 1 Red onion, peeled and finely diced 1 tsp Fresh rosemary, finely chopped 1 tbsp Milk 1 Egg yolk Celtic grey sea salt and crushed black pepper for topping

1. Place the cubed potato in a small saucepan, cover with a few centimetres of water. Bring to a boil over medium-high heat, then simmer for about 20 minutes, or until potatoes are soft. Drain and return the potatoes to the pan and place over low heat for a minute or so, shaking the pan to dry them out a little. Mash the potatoes until smooth using a fork or a potato ricer.
2. Preheat the oven to 200C fan-forced / 400F and line an oven tray with baking paper.
3. Meanwhile sift the spelt flour, baking powder, baking soda, sea salt and black pepper into a medium bowl. Add the butter, tossing through the flour mix and rubbing the cubes between your fingers until they are barely visible.
4. Add the potato puree to the flour mix, along with finely diced onion and rosemary. Mix with a fork and add the milk to bring together into a soft dough. Turn the dough out onto a lightly floured work surface and knead very gently and briefly to form a ball.
5. Lightly flour a rolling pin and roll the dough ball out to a circle, about 20cm. Cut into quarters and place them on the prepared baking tray, spacing them a few centimetres apart. Brush the tops of the farls with the beaten egg yolk, then sprinkle the top with Celtic grey salt and crushed black pepper.
6. Place in the oven and bake for about 12 minutes, until golden brown and risen. Remove from the oven and cool for a few minutes before serving.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com