The Outback Classic: Back To Basics Gourmet Damper

By Evan Spence 3 Min Read

If you were to choose one dish that’s most associated with camp oven cooking, there’s no doubt it would be damper. An easy to make alternative to bread that has been a staple for many outback travellers in the past.

With few ingredients and almost no preparation time, it is possible to have a piping hot loaf of damper ready to have with dinner to sop up the gravy or be smothered in butter and golden syrup for a simple yet filling dessert.


The basic ingredients have not changed all that much through the generations, but these days people are starting to get quite inventive with what they’re adding, which can quickly change the flavour and edibility of what was once a very plain dish.

Some perfect partners for savoury damper are sundried tomatoes, chopped black olives, cheeses, salami, lightly cooked bacon and dried or fresh herbs .

This basic recipe is all you need to get you started on your very own damper adventure.

  • Will feed four
  • Prep time – five minutes
  • Cooking time – 25-35 minutes.


Add enough water to combine ingredients to form a soft, but not sticky dough.

Place flour and salt into a bowl, mix to combine.

Make a well in the middle of the flour and pour in oil and a small amount of water.

Cut the ingredients together with a butter knife, adding a little more water if needed until the dough is of a firm consistency.

Only work the dough until all the ingredients are combined. Do not knead the dough as it will become tough.

Place the disc of dough on a baking tray that will comfortably fit inside a camp oven, caravan oven or home oven at a temperature of about 190 degrees Celsius. Cook for 25-35 minutes or until the loaf sounds hollow when tapped and is deliciously golden brown and crunchy on the outside.

From here it is up to you to decide what other ingredients you add to make the humble damper recipe your own family’s favourite.


2 cups of Self-raising flour

2 tablespoons of oil

1 good pinch of salt

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