2 c. old-fashioned rolled oats
1 1/4 to 2 1/2 c. buttermilk
2 1/2 c. unsifted all-purpose flour
1 t. salt
1 t. baking soda
Several hours or the night before, in large glass bowl, stir together
oats and 1 1/4 c. buttermilk until combined. Cover tightly with
plastic wrap and let stand in a cool place overnight.
Heat oven to 350 degrees F. Grease a baking sheet.
In medium-size bowl, stir together flour, salt, and baking soda.
Gradually beat flour mixture into oat mixture to make dough. (Add
more buttermilk, if necessary, to make the dough soft enough to
shape. Have additional flour ready for hands and board.)
Shape dough into a flattened 8" round, about 1" thick. With a
sharp knife, cut dough into quarters. Place each quarter, or farl,
onto a greased baking sheet. Bake 40 minutes or until browned.
Cool on wire rack. To serve, break farls with fork or fingers and
butter well. If there's any left, they freeze well, or you can
split farls and toast them in a toaster oven the next day.
Note: I prefer making smaller farls. I take this recipe of dough
and make 2 rounds, 1" thick, cutting them into 8 pieces.