Peppered Spinach and Feta Damper

A great bread that can be cooked on the BBQ in the hot weather. Comes from a Women's Weekly recipe.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 525  g self-raising flour
• 1  teaspoon salt
• 2  teaspoons cracked black pepper
• 1  tablespoon sugar
• 40  g butter
• 200  g feta cheese, crumbled
• 3  cups  baby spinach leaves, chopped (210g)
• 1⁄2 cup buttermilk
• 1  cup water, approx

Directions

1. Combine flour, salt, pepper and sugar in large bowl; rub in butter.
2. Stir in cheese, spinach, buttermilk and enough water to make a soft sticky dough.
3. Turn dough onto floured surface, knead until just smooth.
4. Divide dough in half, place in greased disposable baking dish, press each half into a 10cm round.
5. Cut a cross in dough, about 1cm deep.
6. Brush with a little extra buttermilk, then sift a little extra flour over dough.
7. Cook in covered barbecue, using indirect heat, following manufacturers instructions for about 40 minutes.