Cheese, Onion & Oat Damper

Preparation

Damper is a traditional Australian campfire bread that's made without yeast and traditionally cooked in a cast iron pan over hot coals. However, it’s just as delightful when baked. Infused with the flavor of onions, cheddar, and oats, this bread is best enjoyed warm, just out of the pan, with butter. 

*This recipe originally ran in Australia on HexClad.au.

1. Preheat oven to 400°F/200°C. Heat oil in a HexClad 10"/25 cm Hybrid Fry Pan over medium heat. Add onion and 1 teaspoon of the salt; cook, stirring occasionally, until tender and golden, 6 to 8 minutes.
2. Combine flour, baking powder, oats, butter, and remaining 1 teaspoon salt in a large bowl. Use your fingertips to rub butter into flour until the mixture resembles coarse breadcrumbs. Make a well in the center. Add the buttermilk, onions and cheese and stir with a butterknife until the dough just comes together (a few dry bits of flour is fine). Turn onto a lightly floured surface and gently pat into a thick disc that’s about 6.5 inches/16 centimeters across.
3. Wipe out the pan used for the onions and dust it lightly with flour. Transfer dough to pan and brush with ¼ cup/60 ml buttermilk. With a lightly dusted knife, deeply score the dough top with lines to suggest 8 equal wedges. Sprinkle with oats. Bake in preheated until golden and a skewer inserted in the center comes out clean, 30 to 35 minutes.
4. Cool 15 minutes, then remove from pan. Slice into wedges, return to pan if desired, and serve warm with butter.