Irish Potato Bread Farl
Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
Divide and roll into a circular shape about 9″ and 1/4″ thick.
Cut into 6 or 8 ‘farls’ (wedges).