As children we spent many summer holidays in a place called Barrow about eight miles outside Tralee in Co. Kerry. My recollection of these holidays is always of lots of sunshine, my Dad says I have selective memory because it did rain quite a bit!
One foodie memory that stands out is the vast consumption of griddle bread (mainly by my brother Mark!). It is something I always associate with Kerry and those childhood holidays.
So when we returned to Kerry this summer with our own children and my niece, I became the hunter-gatherer of griddle bread. I didn’t have to look too hard in fairness as I found it in abundance in a bakery owned by Der O Sullivan on The Mall, in Tralee. I bought four breads hoping that the kids would love it as much as we did as children. My plan was to freeze some for later in the week. This was a waste of time as like their uncle Mark they managed to consume 2 loaves at one sitting. Active kids, huge appetites, Kerry air ;O)
On returning home from holiday and having recently bought a griddle pan in Ikea I set about making the infamous griddle bread. Being honest my first attempt wasn’t great however, I soldiered on and with a bit of jiggery pokery, ingredients wise, I have managed to crack the mystery of Griddle Bread. There’s no mystery at all believe me. I’m trying so hard not to say that this is easy because I seem to say that a lot it my posts (but it is)
Griddle bread is basically a soda bread but instead of being baked in the oven, is cooked slowly on a non-stick frying or cast iron pan (griddle).
- 250g/9oz Self-raising Flour
- 1 tsp salt (I tend to us a little less salt than the recipe)
- About 200ml buttermilk
Sieve the flour and salt into a large mixing bowl. Gradually add the buttermilk, a little at a time until you have a soft dough. It should be slightly sticky without being sloppy. Turn out onto a floured surface and knead lightly, just enough to form a round shape.
Heat a dry frying/griddle pan on high, and then turn down the heat to low. Dust the pan with some flour and transfer the dough to the hot pan. Gently flatten and smooth out the dough, cook slowly on both sides for about 8 to10 minutes until brown patches start to appear.
I like my griddle bread well done so that the crust is crunchy so I always cook it for about 10 minutes. Once cooked ,transfer to a wire rack to cool however, this bread is delicious when eaten warm with loads of butter. Enjoy!! :O)