Veggie-Stuffed Damper Bread with Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Traditional Australian damper bread stuffed with sautéed seasonal vegetables, served alongside a tangy bush tomato chutney. This Australian-inspired vegetarian recipe, ready in about 50 minutes, pairs self-raising flour, salt, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups self-raising flour
• 1 tsp salt
• 1 cup cold water
• 3 tbsp, melted unsalted butter
• 1 medium, diced carrot
• 1 medium, diced zucchini
• 1/2 cup, diced red capsicum
• 2 tbsp olive oil
• 1/2 cup (store-bought or homemade) bush tomato chutney

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, sift together 3 cups self-raising flour and 1 tsp salt. Add 1 cup cold water gradually, mixing until a soft dough forms. Knead lightly on a floured surface for 2 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced carrot, 1 diced zucchini, and 1/2 cup diced red capsicum, sautéing for 5-6 minutes until tender and fragrant. Remove from heat and let cool slightly.
3. Step 3: Roll out half the dough into a 10-inch circle and place on a baking sheet lined with parchment. Spread the sautéed vegetables evenly over the dough, then roll out remaining dough and cover the filling, sealing edges by pinching together.
4. Step 4: Brush the top with 3 tbsp melted unsalted butter and bake in the oven for 25-30 minutes until golden and cooked through. Serve warm with 1/2 cup bush tomato chutney on the side for dipping.