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Preheat flat plate on low indirect heat (no heat under bread side, burners on high)
Into a bowl add the self raising flour and butter.
Using fingertips, gently rub in the butter until the mix resembles fine breadcrumbs. Add flavouring and quickly mix through.
Make a well in the centre, gently mix and gradually add milk (may need less milk depending on the consistency of the flavouring) until the mixture is all bound together.
Turn onto a floured surface knead dough gently and shape.
Place a BBQ mat or baking paper directly onto the flat plate.
Put the damper on to the covered flat plate and lower the hood.
Cook for 20 minutes on the low indirect heat method.
Different flavourings for the damper:
Rosemary & Olives:
Leaves off a Small stalk/ 2 tsp Rosemary
50g Olives chopped
Sweet Potato & Cinnamon:
1 small roasted sweet potato flesh
1 tsp cinnamon
Cheddar & Chive:
100g grated Cheese
2tsp Chives roughly chopped
Sage & Balsamic Onion: 50g Balsamic Onion
2tsp Sage roughly chopped
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