Does it matter if you use plain or self raising flour to make salt dough?

It doesn't really matter if you use plain or self-raising flour for salt dough.

Here's why:

* Salt dough relies on the salt for structure: The salt acts as a binding agent, giving the dough its strength and preventing it from becoming too soft. The flour is primarily there for texture and to help the dough hold its shape.

* Self-raising flour adds a bit of fluffiness: Self-raising flour contains baking powder, which adds a slight lift and makes the dough a little bit lighter. However, this isn't essential for salt dough, as you're not baking it.

* Plain flour is generally preferred: Most salt dough recipes call for plain flour because it results in a slightly denser and sturdier dough. This makes it easier to work with and less likely to crack.

If you're using self-raising flour: You might want to reduce the amount of salt in the recipe by a tiny bit, as the baking powder in the flour might already contribute a small amount of saltiness.

Ultimately, both plain and self-raising flour will work in salt dough, but plain flour is generally considered the preferred choice.