Why do I use salt flakes? Because they are thin, partially melt, and are not as bothersome as coarse salt, which you can feel when eating the flatbread. Why not fine salt? Fine salt would dissolve completely and only add saltiness. Flatbreads, whether crunchy or classic, call for salt flakes. But of course, it’s a matter of taste and also “making do with what you have.” That’s the beauty of cooking!

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