My Irish grandmother swore by this simple recipe, and it tastes just like home. Only 4 ingredients.

To keep the promise of only 4 ingredients, any extras should be optional and added after baking. For a richer flavor, brush the hot farls with a little melted butter and a pinch of flaky salt as soon as they come out of the oven. If you’re not strictly limiting ingredients, you can knead in a small handful of finely chopped fresh chives or green onions for a gentle onion flavor, or a little shredded cheddar for a cheesy version.

For make-ahead prep, you can cook and mash the potatoes up to a day in advance and store them in the fridge; bring them back to room temperature before mixing in the flour so the dough comes together easily. Leftover farls reheat well in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crisped on the edges. They also freeze nicely: cool completely, freeze in a single layer, then stash in a bag and reheat from frozen in the oven when you need a quick, cozy side.