Gluten-Free Chinese Scallion Pancakes
In the early days of our relationship, my husband and I shared a “date lunch” every week, where we went out to eat at a restaurant near his office. One of my favorite appetizers from that time was the scallion pancakes at a local Chinese restaurant: a salty, savory flatbread that presented a crisp outer crust and soft, chewy and light interior. After much experimentation, I finally figured out how to re-create these savory treats in a gluten-free format. Serve these alongside any Asian sauces or dips for a fabulous introduction to a meal.
- 1¾ cups gluten-free all-purpose flour
- ¾ teaspoon xanthan gum
- ½ cup warm water plus up to 2 tablespoons more
- 2-3 tablespoons extra-virgin olive oil or melted coconut oil divided
- ½ teaspoon kosher or fine sea salt
- 6 scallions both white and light green parts, chopped
In a medium bowl, sift the flour and xanthan gum; whisk to combine. Slowly add the water and mix as you go to create a very soft dough. Form the dough into a ball, cover with a damp tea towel, and let rest for 15-20 minutes.
Flour your countertop or a pastry board and place the dough in the center, then dust the top with more flour. With a floured rolling pin, roll out to a circle 12-14 inches in diameter (add more flour, as needed, to prevent sticking). Brush the surface with about 1½ tablespoons oil, then sprinkle with salt. Scatter the chopped scallions over the top, then roll up the dough to create a roll.
Cut the roll in half and pinch each of the ends closed. Standing the rolls on one end, push each roll down to create 2 disks of dough. Using the floured rolling pin, roll each disk out, one at a time, using more flour as needed, to form 7-inch circles.
Heat a nonstick skillet over medium heat and brush with oil. Gently transfer one disk to the pan, and then brush the top with oil. Cook about 5 minutes, until the bottom begins to brown in spots. Gently flip the pancake and cook the other side for 3-4 minutes. Slide the pancake onto a plate and keep warm while you cook the second pancake using the same steps.
Cut each pancake into 4 pie-shaped slices and serve immediately. Best eaten fresh but can be gently reheated at 350°F for about 10 minutes.
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