Damper is one of the things that just about every Australian knows about. A simple bread that was traditionally cooked in hot coals by drovers and stockmen back in the early days, and probably still is.
I may be far from a stockman, but I still remember camping as a teenager somewhere in the bush with my older brother; knocking up a simple dough of flour, milk and salt, wrapping it in foil and cooking it in the coals of our camp fire. More often than not the outcome was a charred crisp or an undercooked lump of mess, but it was all about having fun and making our own food. There was always a tin of Irish stew as a back-up!
What I have here is my glammed-up version of that good old damper. No fires or coals required. I’ve tricked it up with macadamia’s and seasoned it with fetta and dried native saltbush. I’m sure I could have wrapped the dough in foil and cooked it in coals, but for the time being my good old oven sufficed.
Eat the damper on its own with lashings of butter, with a hearty stew, or even as part of a cheese board with shaved prosciutto and a drizzle of leatherwood honey.
Preheat oven to 210°C.
Combine the flour, saltbush and salt in a large bowl. Rub the butter into the flour until coarse. Alternatively, pulse in a food processor.
Combine the milk and yoghurt, then add to the flour mixture with two thirds of the macadamias and feta. Bring together with your fingers then turn out onto a lightly floured surface. Bring it all together again, without kneading, then cut the dough into four. Do not overwork it!
Roll into balls, place onto a lightly floured baking tray, then score a cross into the top. Crumble over the remaining feta and macadamias and a little more dried saltbush.
Bake for 20 minutes, or until golden and cooked through. Serve warm or at room temperature.