Pour in the buttermilk and mix quickly with a fork until you have a soft dough. Add more milk if necessary.
Place onto a lightly floured board, kneed briefly and shape into a flat round loaf of around 20cm.
Bake for around 30-35 minutes until the bottom of the loaf sounds hollow when tapped.
Transfer to a wire rack and cover with a clean dry tea towel which keeps the top of the loaf soft. Eat whilst fresh.