Name: The Perfect Damper recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Cuisine: australian
Ingredients: 500.00 ml Essentials Self-Raising Flour; 1 pinch salt; 1 cup water

by Greer Worsley Last updated on 10/31/2025

You’ll find a lot of recipes to make good old Aussie damper, but this one always turns out crusty on the outside and fluffy on the inside, just like traditional damper should be.

How to make the perfect damper: key tips

The technique for adding the water is what ensures your damper rises just right and has the ideal texture. There is no kneading involved, as you really don’t want to overwork the dough and cause your damper loaf to become too flat and dense. Using a flat-bladed knife in a cutting motion to mix until the mixture just comes together works quite well.

Place your damper on a wire rack and cook it over a campfire or in a kettle barbecue for about 20 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Serve warm or at room temperature.

Key ingredients in the perfect damper recipe

You only need 3 ingredients for this damper – self-raising flour, salt and water. The flour gives rise to the loaf, the salt adds flavour and the water adds moisture. It’s the perfect combination for a simple and perfect Aussie damper.

You might also like this easy bread recipe, plus this recipe for pide bread.

This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

- Greer Worsley

Ingredients

2 cup Woolworths Essentials Self-Raising Flour
1 pinch salt
1 cup water

Method

Step 1

In a bowl combine self-raising flour and salt, and with a fork, make a well in the center.
Step 2

Slowly start to add enough water until the mixture comes away from the sides of the bowl and combine until mixture begins to form a dough.
Step 3

This is the most important step as you don’t actually want to knead it, you just want to leave it as it is. Using your hands, cup it and slowly work the dough until you get a nice round damper shape.
Step 4

Place onto a trivet covered with foil and sprinkle some flour over the top of the damper. This gives the final damper a nice crusty top. Cook for about 20 minutes or until the damper sounds hollow when tapped.

Recipe Notes

from Australia’s Best Recipes team

How do you eat the perfect damper?

Damper is delicious as a morning or afternoon snack, slathered in butter and washed down with a cup of tea. For a sweet twist, drizzle a little golden syrup over the butter! Slices of damper are also great served alongside stews and soups for sopping up gravy and dipping.

Can I freeze damper?

It actually freezes very well. First, let it cool completely and then wrap it in some plastic wrap and then some foil (to prevent freezer burn). It can freeze for up to 3 months. When you’re ready to serve your damper, thaw it at room temperature for a few hours, or reheat it in the oven for 5-10 minutes for a crunchy crust.

Can I cook damper in the oven?

It’s not traditional, and may not turn out quite the same, but you can certainly give it a go. Place your damper loaf on a baking-paper lined baking tray, dust with flour, and bake in an oven preheated to 220C/200C fan-forced for for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.