Yeast Dough Gluten Free Scallion Pancake

make a gluten-free scallion pancake with a springy and chewy texture

Posted by LightOrangeBean

About

This yeast dough, gluten-free scallion pancake is crispy and golden on the outside, soft and moist on the inside. It is a simple and savory breakfast or snack you will absolutely enjoy.

Share

You Will Need (12 things)

  • Yeast Dough

  • 1/2 Tablespoon psyllium husk powder
  • 1/2 teaspoon Active Dry Yeast
  • 1 1-1/4 cup Gluten Free Flour all-purpose
  • 1/2 teaspoon Baking Powder
  • 3/4 cup Water lukewarm

  • Filling

  • 4 tablespoons Green Onions , finely chopped
  • 2 tablespoons Olive Oil
  • ¼ teaspoon Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 teaspoons Canola Oil

Steps (5 steps, 251 minutes)

  1. 1

    Whisk the flour, psyllium husk, yeast, and baking powder in a mixing bowl. Add water and use a spatula or clean hand to form the dough. Cover the mixing bowl and let the dough rise in a warm place for 4 hours.

  2. 2

    Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc. Use a rolling pin to form the dough into a disc, approximately 12” in diameter.

  3. 3

    Use a pastry brush to brush olive oil on the surface of the disc and then sprinkle on, as evenly as possible, the salt, black pepper, and green onion.

  4. 4

    Beginning at one edge, role up the dough tightly and pinch the trailing edge and ends together to seal. You should have an approximate 12” long stick-like shape dough at this point. Then roll up the stick, starting at one end, into a round bundle. Gently press it down and slightly roll with a rolling pin to form an approximate 7 inch disc. It is normal if the dough breaks slightly on the side (see picture in post http://lightorangebean.com/yeast-dough-gluten-free-scallion-pancake/).

  5. 5

    Heat 1 teaspoon canola oil in a cast iron pan over medium-high heat until hot. Place the scallion pancake dough into the pan and cover the pan with lid. Reduce the heat to medium to medium-low and cook one side for 2 minutes. Flip to the other side, add the remaining oil in the pan, and cook for another 2 minutes. Repeat the flipping-cooking for each side one more time. The total cooking time will be 8 minutes. In the end, both sides of the pancake should be golden brown. Reduce heat to prevent burning if necessary. Remove the pancake from the pan and let it cool slightly on a cooling wire rack. Cut into pie shaped wedges and serve warm.