I'd say that you are fine with 2 lbs of flaked barley. That is the same amount as in Jamil's dry stout recipe. To get a truly dry stout you should drop the honey malt, and consider removing the crystal 120, and up the pale malt .5-.75 lbs. I'd up the IBUs a little, maybe to get 35-40. A dry stout usually has a bitterness to original gravity ratio close to one. Then mash at 150-152F. This will give you a classic dry stout, somewhat like guinness. There's a common ratio for the three main ingredients for a dry stout of 70:20:10 for pale malt:flaked barley:roasted barley, but it's just a general guideline. And make sure you have the dark roasted barley(500L or higher) and not the lighter kind which I think is around 300L.