View source for Farl

{{Short description|Scottish and Irish three-cornered flatbreads and cakes}}
{{for|the botanist with the taxonomic author abbreviation Farl.|William Gilson Farlow}}
{{more citations needed|date=August 2018}}

{{Use dmy dates|date=July 2023}}

{{Infobox food
| name             = Farl
| image            = Ben W Bell Soda Bread Farl 05 June 2007.jpg
| image_size       = 250px
| caption          = A [[soda bread]] farl. This would have been cut from the rest of the bread along the straight upper and right edges.
| alternate_name   = 
| country          = 
| region           = 
| creator          = 
| course           = 
| type             = [[Bread]] shape
| served           = 
| main_ingredient  = 
| variations       = 
| calories         = 
| other            = 
}}

A '''farl''' is any of various quadrant-shaped [[flatbread]]s and [[cake]]s, traditionally made by cutting a round into four pieces. In [[Ulster]], the term generally refers to [[soda bread]] (soda farls) and, less commonly, [[potato bread]] (potato farls), which are also ingredients of an [[Ulster fry]].

It is made as farls (that is to say, flat rounds about 3/4 inch thick which are then cut into quarters). Modern commercially mass-produced potato farls, however, are often rectangular in form.

In Scotland today, the word is used less than in [[Ulster]], but a farl can be a quarter piece of a large flat [[Scone (bread)|scone]], [[Bannock (British food)|bannock]], or [[oatcake]]. It may also be used for [[shortbread]] when baked in this particular shape.<ref name="auto">{{cite web|url=http://www.dsl.ac.uk/entry/snd/farl|title=Dictionary of the Scots Language :: SND :: Farl n., v.|website=dsl.ac.uk}}</ref>

==Etymology==
''Farl'' is a shorter form of ''fardel'', the word once used in some parts of Lowland Scotland for "a three-cornered cake, usually [[oatcake]], generally the fourth part of a round".<ref name="auto1">{{cite web|url=http://www.dsl.ac.uk/entry/snd/fardel_n1|title=Dictionary of the Scots Language :: SND :: Fardel n.1|website=dsl.ac.uk}}</ref><ref>Iseabail Macleod, 'Cereal terms in the ''Dost'' record', Christian Kay & Margaret Mackay, ''Perspectives on the Older Scottish Tongue'' (Edinburgh, 2005), p. 80.</ref> In earlier [[Scots (language)|Scots]], {{Lang|sco|fardell}} meant a fourth or quarter.<ref name="auto"/><ref name="auto1"/>

==Method==
A farl is made by spreading the dough on a [[Griddle#Traditional|girdle]]<!--per [[MOS:TIES]], please do not amend the Scottish English term "girdle" --> or [[frying pan]] in a rough circular shape. The circle is then cut into four equal pieces and cooked. Once one side is done the dough is flipped to cook the other side.

==See also==
{{Portal|Food}}
<!-- Please keep entries in alphabetical order & add a short description [[WP:SEEALSO]] -->
* [[List of breads]]
* [[List of British breads]]
* [[List of Irish dishes]]
* [[List of quick breads]]
<!-- please keep entries in alphabetical order -->

==References==
{{reflist}}

==External links==
*[http://www.europeancuisines.com/Peters-Mums-Soda-Bread-Recipe History of Irish Soda Bread and recipes at European Cuisines.com]

{{British bread}}
{{Irish bread}}
{{flatbreads}}
{{Scottish cuisine}} 

[[Category:Irish breads]]
[[Category:Scottish breads]]
[[Category:Northern Irish cuisine]]
[[Category:British breads]]
[[Category:Quick breads]]