This recipe comes from The Creel restaurant, St Margaret’s Hope, Orkney
100g plain white flour
1 tsp cream of tartar
2 tsps bicarbonate of soda
2 tbsps sour milk/beer/milk and yoghurt/buttermilk
Sieve the dry ingredients together. Mix with the sour milk to make a very soft dough.
Turn out onto a beremeal coated board and divide the mixture into two.
Bake in a well-heated dry pan on top of the cooker for 5 minutes a side. The rounds may then be divided into individual farls.