Taba-nan cakes on water

I learned how to cook these tortillas back in 1999, when we were paid at work with bags of flour. There was a lot of flour, not enough money, so I had to learn how to bake bread for food at home. It's boring to cook the same thing all the time, so I started looking for all kinds of recipes for bread and tortillas. Wheat flour tortillas – taba-nan is a dish of Kazakh cuisine. Traditionally, they are cooked in two clay pans, which are covered with red–hot dung or coal, but in urban conditions it is difficult to observe this moment and you can use cast-iron pans and a conventional oven heated to 200 - 220 degrees.
First I sift the flour, then I make a starter: mix yeast with two tablespoons of flour, dilute them with ½ cup of warm water (milk) and put this chatterbox in a warm place. When the starter is suitable, I add the remaining liquid, salt and flour, cover it with a lid and let the dough rise several times (as soon as the volume of the dough doubles, I lower it). The dough is considered ready when it stops settling when lowered. I grease the frying pans with oil and put a round piece of dough in the bottom, 2/3 of its volume, cover with a second frying pan and put it in the preheated oven for ten minutes. Then I turn the pans over without opening them and put them on for another ten minutes.