The present invention relates to a dough composition comprising flour, water, fat, and flavorant salt, the dough composition comprising fat particles, the fat particles being anhydrous and comprising solid fat and flavorant salt, the flavorant salt in the fat particles being in particle form and having a bulk density less than about 70 pounds per cubic foot or having a mean particle size in a range from about 1 to 100 micrometers, wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition.
