2 cups plain flour
1 teaspoon baking soda
1 cup soy milk
1 tablespoon lemon juice
1. Add 1 tablespoon lemon juice to the cup of soy milk. Stir and let stand for 10 minutes.
2. Sieve all the dry ingredients into a mixing bowl.
3. Gradually add the curdled soy milk and bring the dough together.
4. Turn out the dough onto a well-floured surface and give it a gentle kneading until you have a nice round shape.
5. Divide the dough into 2 and knead both halves to form round balls.
6. Roll these out to about 25cm in diameter and cut into quarters.
7. Preheat the griddle or pan. To check the temperature, dust with flour. Once it starts to colour, brush off and turn the heat down.
8. Place the farls onto the griddle/pan and once you have a good colour on one side (2-3 minutes) flip over and cook for 5-10 minutes. The farls will rise into puffy pillows.
9. Test by pressing the middle, if they are still squidgy, flip over and continue cooking to bake out the centre of raw dough.