Smoked garlic provides wonderful depth but remains a specialist ingredient difficult to source. Smoked salt, now widely available in supermarkets, offers an accessible alternative that delivers similar smoky complexity. The smoke flavor infuses the entire dough rather than concentrating in garlic pieces, creating a more uniform taste. If smoked salt proves unavailable, substitute regular salt with a tiny pinch of smoked paprika—the paprika adds comparable smokiness without changing texture or causing color issues in pale doughs. This substitution principle applies broadly: when a recipe calls for a smoked ingredient you cannot find, adding smoked salt or a whisper of smoked paprika often achieves the intended flavor profile.