How to Make Damper
Damper is a great way to bulk out meals or add an extra side. It is extremely easy to make but best eaten warm on the day you make it. It does not require yeast, time to rise or anything else.
Our house has mixed dietary requirements so we usually make one ‘normal’ and one gluten and dairy-free version of everything.
What is Damper
A simple bread often made over a campfire. Growing up, damper was common as we went camping a lot. Plus it is a quick and easy way to fill tummies or make a meal stretch.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
3 Cups self-raising flour (use gluten-free if needed)
1/2 teaspoon salt
80g Butter (or a substitute e.g. Nuttelex if doing dairy-free)
3/4 Cup water
Preheat an oven to 200°C and line a tray with baking paper.
Combine the flour and salt. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
Slowly add the water and mix with a knife, using a cutting motion, until it just comes together. Alternatively, mix it gently with your hands until it is just combined.
Place the dough on a lightly floured surface and knead for 2 minutes. Shape into a log or circle, whichever you prefer. Bake in the oven for 30 minutes or until it is cooked through. It will sound hollow when you knock the base if it is cooked through.
Allow it to cool on a wire rack for 5 minutes before serving.
We love cheese and herbs mixed in to go with whatever we are having. The image below is herb damper. I added 1 Tablespoon of mixed herbs to the dough then placed it on the tray. Then I drizzled it with oil, and sprinkled on a teaspoon of salt and another teaspoon of herbs on top. When I made it this way, everyone asked for more.
Another variation is to mix cheese through with the flour.
Any spices can work too e.g. cinnamon and sugar for something a little sweeter or paprika and chilli for a Mexican twist.