Tibetan Barley Skillet Bread (Amdopali)

I wanted barley flatbreads so I chose these; I milled barley flour and toasted it the night before. I did change a few ingredients due to what I had on hand…I used soured milk for the buttermilk and replaced butter with olive oil. I used Arva bread flour and milled a hard wheat from A and B flours. I made a half recipe and got 9 93g mini breads. I let the dough autolyse in the bread machine, then refrigerated for about 7 hours. Would make again when I want barley flatbread, would probably raise oil by about 1 tbsp. Baked 400 10 min steam then 10 min without steam. Lowered to 350 for 5 min.