from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. The characteristic or quality of being flaky

from the GNU version of the Collaborative International Dictionary of English

  • n. The state of being flaky.

from The Century Dictionary and Cyclopedia

  • n. The state of being flaky.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. having or breaking into thin crisp flakes
  • n. informal terms for insanity


Sorry, no etymologies found.


  • It’s always had a certain flakiness, and I never had the patience to track it down.

    Scripting News for 5/26/2008 « Scripting News Annex

  • The whole affair requires a Zen master's presence of mind to achieve the ideal separation of layers - what we civilians call flakiness.

    The Seattle Times

  • If anybody ever asked us we Black Americans always have known about and felt the stab from the "'flakiness' factor" of our white kin/fellow US citizens.

    Black philanthropy

  • Cutting stories about O'Neill's "flakiness" began to appear in the conservative press.

    First Brush With History

  • We worked on that together for years; that was marked by some flakiness and not much actual work getting done.


  • Since it is all fat, it usually produces the most tender and crumbly results in a cake, cookie or pie crust, but it does not have the flavor of butter, nor can it impart the flakiness that butter can give to, for instance, a pie crust.

    What is shortening? | Baking Bites

  • If I'm honest, I've already decided in favour of the former, which is much more common on this side of the Channel, and a particular buttery weakness of mine, but in a side-by-side tasting, I'm forced to admit that the crisp flakiness of Dan's recipe is a much better foil for the quiche's creamy filling.

    How to cook perfect quiche lorraine

  • The former is more common, but the crisp flakiness of Dan's recipe is a better foil for the creamy filling.

    How to make the perfect quiche Lorraine

  • I was surprised, in the end, by two things: (1) How many variations there can be in a “good” croissant, in flakiness, sweetness, richness, and crunch, and (2) How similar our opinions still were on which ones were best and worst.

    Seattle’s best croissant

  • My personal preference is to use mostly butter and a small amount of trans-fat free shortening in a crust to get the flavor and flakiness of butter, but a little bit of the extra tenderness of shortening.

    Butter vs shortening in pie crust | Baking Bites


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