We recommend using semolina flour, Priscilla because it has a bit of "grit" to it. The coarseness of the grind helps create a buffer between the pot and the dough. Using something that's more finely ground (like all-purpose flour) doesn't quite work as well, but you can give it a shot in a pinch. Cornmeal (especially coarsely-ground cornmeal) is a better alternative. Happy baking! Kye@KAF

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