Flaky dough is made by “laminating” the dough, which is the process of folding multiple layers of fat (butter or margarine) into the dough, creating alternate layers of fat and dough. When you cut into the dough after laminating, you can actually see the thin alternate layers. Try it, it’s cool! This will result in a flakier dough, giving you a flaky kokosh cake that is melt-in-your mouth delicious!