Without knowing what ingredients are used, and in what proportions, it's impossible to figure out whether ingredients are to blame. I don't think that un-proofed yeast has anything to do with the dough cracking, as long as it's well dissolved.
Your dough may be rolled too thin, or it contains too many dry ingredients. Certain doughs can also crack from too much fat--the dough sort of separates and slides off itself, taking on a curdled appearance. I don't imagine that's your problem, since you thought it might need MORE fat. It may also be too much leavener.
Sorry I couldn't be more helpful. |