Add your sifted flour to a bowl and in a jug add your buttermilk and oil. Mix the buttermilk and oil together, we find the addition of oil helps make your bread that bit softer.

Gradually add your liquid to your flour mixing in with a fork. You want it to get to the point were there's no more dry bits. You might not use all of your liquid or you may need to add a touch more buttermilk. I find it differs with the brand of flour you use.

Get this on a lightly floured surface, gently kneading until it comes together into a smooth ball. Like all breads and dough, the more you work it the tougher it will become. Pat it down and roll into a circle about 1/2 an inch thick.

Lightly dust the tops with some of your flour and cut into 4 equal quarters, giving you your farls. Get your griddle or dry frying pan on a medium to high heat and place each farl flour side down onto this. Dust the new tops with some more flour and cook for a few minutes until they develop a slight crust. Turn down to a medium to slightly low heat and cook for a further 8-10 minutes.

Flip them over and repeat this process on the other side. When both sides are done flip up on to their edges to seal, this will take a few minutes for each. Take them off and wrap in a clean tea towel or muslin cloth, placing on a wired rack. This gives the crust a softer chew which is the traditional way. Allow them to cool before slicing as cutting warm will clump the dough. Play it by eye because slightly warm with real butter dripping down you arm is something else!