Put the flour, salt, and butter in the bowl of an electric mixer fitted with a dough hook. Mix until the mixture looks like breadcrumbs. Add the water and continue mixing, adding 1 or 2 tablespoons extra water if needed, until the dough becomes smooth.

Shape the dough into an 18 cm – 7 in disc and place it on a baking tray lined with baking paper. Mark 8 wedges on the top with a sharp knife dipped in flour, and dust the damper with a little extra flour.

Bake in a preheated oven at 200°C – 390°F for 30–40 minutes or until cooked through and sounding hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool. Serve warm or at room temperature. Store in an airtight container for a few days.