Shaping "farl" soda bread
With a very sharp knife, slice the circle of dough into four wedges. Try not to crush or compress the dough where you cut it (if the knife is sharp enough, you won't).
Baking farl on the griddle
Dust the hot griddle or frying pan with a very little flour, and put the farls on/in gently. The cut edges should be 1/2 inch or so apart to allow for expansion. Give the farls 20 minutes on a side. They should be a sort of mocha-toasty color before you turn them. Keep an eye on the heat — they scorch easily. When finished, take the farls off the heat and wrap them in a light dishtowel, hot side down. (The residual steam works its way up through the soda bread and softens the crust formed by the process of baking on the griddle, making it more amenable to being split and toasted later.)
Both ways, the soda bread is wonderful sliced or split and served hot, with sweet butter and/or the jam or jelly of your choice.
Soda farl is also one of the most important ingredients of the Ulster Fry, the world's most dangerous breakfast (nothing whatsoever to do with its area of origin: it's the cholesterol that comes with frying sausage and bacon and black pudding and soda bread and, and, and…). Click here for the Ulster Fry recipe.