The manufacture of flour and the making of bread has played an important part in the history of Australia. Flour has been a staple food since the beginning of white settlement and was issued from the Government stores. As exploration and development moved away from the Sydney area and extended to the more remote locations of the continent, the Australian Damper came into vogue. 
Damper is very similar to Irish Soda Bread, and probably developed from recipes brought over by Irish immigrants/convicts. Originally, damper was a very simple mixture consisting of flour and water, with salt added for flavour. These ingredients were mixed into a dough and, because cooking pans were an extra burden to carry, the dough was normally placed directly upon the hot coals of an open fire place, being turned over when the first side was cooked. 
It is thought that the term "Damper" is derived from this practice of placing the flat layer of dough upon the open, hot coals.  The dough acted as a damper, smothering, or damping the heat of the fire.  Other methods for cooking damper included wrapping the dough around a suitable stick and holding it over the heat of the fireplace until cooked.
As the colony developed and towns sprang up closer to the centres of activity, such as goldfields, cast-iron camp ovens eventually became part of the bush cook's belongings.
Variations of the basic recipe are seemingly endless, but you could try substituting other liquids, such as beer for a darker colour/flavour, or varying the ratio of milk to water, and so on. Try adding more sugar and butter and some dried fruits for a dessert damper. Basically use your imagination.
If you are cooking on an open fire you could try wrapping the dough in aluminium foil before you place it in the coals, or even try wrapping the dough around a stick and cooking suspended over the flames.