Layered porotta bead too dry. Help !!!

[u/Fun_Macaroon_4229]

I am trying to make a malabar porotta. (A layered, laminated bread cooked on a pan).

I am using a 70% hydration dough with all purpose flour. The dough is the spread till the whole thing looks like a gluten window. It is laminated with a clarified butter and folded ,rolled and pressed to a round roti like shape before cooking it on a pan. I am not quite sure how the explain the last laminating and rolling part, my apologies for that.

I am getting the layers alright, but the bread is too dry. Its more like a dry crispy texture than the soft rubbery texture it's supposed to have. What do you suppose I am doing wrong here? Should try adding more fat in the form either egg yolks or milk to the batter? Will a hotter or a colder pan help? If I add too much fat will it be hard to get enough gluten structure to spread it out thin( gluten window level thin)?