Well, you're right about the mouthfeel that flaked barley imparts, but adding/steeping isn't going to get you there. If you feel an absolute need to use it, you'll need to mash it in a small pot (150-160 for half an hour at least) with an equal amount of base malt (2-row, pils, vienna, or light munich should work), boil that wort and add it to your fermentor. You will definitely get more fermentation as you'll be adding sugar, and more sediment will collect in your fermentor but that's no big deal. Most people on this forum don't use a secondary anyway, as leaving the beer in primary for the same amount of time is simpler and the beer clears in exactly the same way.
That said, the beer will probably be tasty even without it, but it's doable.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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