Veggie-Stuffed Damper Bread with Finger Lime Butter
Traditional Australian damper bread filled with sautéed seasonal vegetables and served with zesty finger lime butter. This australian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs self-rising flour, cold water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, 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-rising flour
- 1 1/4 cups cold water
- 1 tsp salt
- 2 tbsp olive oil
- 1 medium, diced red capsicum
- 1 medium, diced zucchini
- 3, thinly sliced spring onions
- 1, minced garlic clove
- 4 tbsp, softened unsalted butter
- 2 tbsp finger lime pulp
- 2 tbsp, chopped fresh parsley
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, combine 3 cups self-rising flour and 1 tsp salt. Gradually add 1 1/4 cups cold water, stirring until a sticky dough forms.
- Step 2: On a floured surface, knead dough gently 5 times to bring it together. Roll into a 10-inch round about 1 1/2 inches thick.
- Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1 diced red capsicum, 1 diced zucchini, 3 sliced spring onions, and 1 minced garlic clove for 5 minutes until softened and fragrant. Let cool slightly.
- Step 4: Cut a shallow 1-inch deep well in the center of the dough round and fill with the sautéed vegetables.
- Step 5: Fold dough edges slightly over filling and place on a parchment-lined baking sheet. Bake for 35-40 minutes until golden and firm.
- Step 6: Meanwhile, mix 4 tbsp softened unsalted butter with 2 tbsp finger lime pulp, 2 tbsp chopped fresh parsley, and 1/4 tsp black pepper until combined.
- Step 7: Serve warm damper bread slices with a generous spread of finger lime butter for a citrusy, creamy contrast.
Frequently asked questions
How long does Veggie-Stuffed Damper Bread with Finger Lime Butter take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Veggie-Stuffed Damper Bread with Finger Lime Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep self-rising flour from drying out.
Can I substitute ingredients in Veggie-Stuffed Damper Bread with Finger Lime Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Veggie-Stuffed Damper Bread with Finger Lime Butter for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Veggie-Stuffed Damper Bread with Finger Lime Butter vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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