In a large bowl, sift together the flour, baking soda and salt. Make a well in the middle and add teh buttermilk gradually, bringing the dough together with a mixing spoon (or batter whisk). This recipe makes a soft dough, but the more buttermilk you incorporate, the better the bread tastes.

Turn the dough out onto a well-flours surface, and knead it gently untl you have a smooth round shape, about 2 minutes. Divide the dough in two, and knead both again to form balls. Roll each out into a fairly thick disk, about 9-inches and cut into quarters.

Preheat a griddle, cast iron pan or heavy skillet over medium heat. To check the temperature of the pan, dust with a little flour. Once the flour starts to turn a tan color, brush it off, and turn the heat to low. Your griddle is now ready.

Place the farls on the griddle until golden brown on one side, 2 to 3 minutes. Flip and cook for another 5-10 minutes. The farls will rise into triangular pillows. Test for doneness by pressing the middle, if they still hold the indent of your finger, you must flip and continue to cook until firm.

Cool the cooked farls on a wire rack, cover with a damp tea towel to keep them soft or uncovered if prefer a drier crust. Slather in fresh butter and honey or marmalade to boost the flavor.