Scallion “pancakes” are more like a flatbread. My favorite grain-free tortillas use cassava flour, making this an obvious choice for these pancakes.

The cassava dough is harder to work with. Don’t overdo it and add too much water, or it will be a sticky mess. Add more flour if this happens. The goal in rolling it out is to barely encase the scallions in layers of dough.

Once you work through the challenges of the preparation, you’ll be rewarded with a savory, flavorful bread. I think it’s supposed to be a side dish, but it usually steals the show.

Gluten-Free Kimchi and Scallion Pancakes

Ingredients:

• 2 cups cassava flour
• 1 1/2 cups hot water
• Pinch of coarse sea salt or Kosher salt
• 3/4 cups scallions, finely chopped
• 1 cup kimchi
• About 1/3 cups sesame oil, divided

Directions:

Put kimchi in layered paper towels, squeeze the water out of it, then finely dice. Toss the kimchi and scallions together in a bowl.

Put the flour in a bowl and drizzle 1 1/4 cups of hot water over it. Stir with chopsticks; press the dough together. Sprinkle water on it, adding up to 1/4 cup more. Divide the dough into 10 pieces. Roll each piece into a ball (slightly larger than a golf ball). Put a damp towel over the pieces. Heat a cast iron skillet over medium heat with enough sesame oil to coat the pan. Roll a piece of dough into a thin circle. Brush a layer of sesame oil on top. Sprinkle with a couple pinches of salt. Roll dough into a tight cylinder, then roll into a cinnamon roll shape.

Pat the cinnamon roll flat; roll out the dough again. Sprinkle with salt and a tablespoon of the scallion/kimchi mixture. Roll it into a cylinder again, then a cinnamon roll shape. Press and roll the dough out one more time, trapping the scallion/kimchi mixture into it.

Slide the pancake in the pan; cook for 2 minutes. Flip and cook the other side for 2 minutes. Repeat with remaining dough.

Makes 10 pancakes.