If you don’t use seaweed salt, use 1 teaspoon flaky sea salt, adding it at the end with the flour. If you want to make your own seaweed salt, chop a mix of dried kelp, dulce, and toasted nori until relatively fine. (You can find them at natural foods stores and Asian markets.) Afterwards, mix or grind it with flaky sea salt in equal proportions. But if seaweed’s not your thing, feel free to play around with other naturally-flavored salts. Cinnamon and spicy red pepper both sound good to me.
