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Stir 2 tbsp flour with ½ cup warm water and yeast in a large bowl. Let stand until cloudy and bubbly, about 5 min. Stir in remaining flour, ½ cup more warm water, oil, green onions and salt. Stir until dough starts to come together. Transfer dough to a well-floured surface. Knead until dough is smooth, 2 to 3 min. Lightly spray same bowl with oil and return dough. Cover loosely with a kitchen towel and let rest for 1 hour. Dough should double in size.
Divide green-onion dough into 8 portions. Form into balls. Roll each into an 8-in. circle. Heat a non-stick pan over medium-high. Add 1 tsp olive oil, then a pancake. Cook until bottom is golden, 1 to 2 min. Flip and cook about 2 more min. Repeat.