If you are making dairy free Matzah bread, prepare your egg substitute. In a small bowl mix flax seed meal and water and set aside for 5 minutes or until mixture thickens. Add the honey and coconut oil and mix well.
In a medium bowl, combine flour, salt, and baking powder. Mix well. In a separate bowl, beat the egg using a fork and add the honey and the melted coconut oil (or butter). Stir the egg mixture into the dry ingredients. Slowly mix in the coconut milk. Keep mixing the ingredients until a dough forms.
Knead your dough into a ball. Wrap the dough in plastic wrap or cover in a bowl and refrigerate for 20 min.
Make dough balls about 1"-2". This recipe makes about 9-10 dough balls.
Place one Matzah ball on top of parchment paper that has been lightly floured. Place a second piece on top of your dough. Lightly roll the ball until you reached the desired thickness of the dough. The thinner they are, the more tortilla-like they will be. Have all your dough balls rolled out and ready before you heat up your pan.
Heat a medium skillet to medium-high heat. Melt coconut oil or butter. Wait until your pan is super hot. Place your first Matzah dough on the pan, and turn heat down to medium low. Cook 1-3 minutes per side, depending on the thickness of the dough. Remove from heat and place cooked Matzah bread on a plate covered with a damp cloth to keep them soft. Repeat the cooking process with all the Matzah.
Ingredients
Directions
If you are making dairy free Matzah bread, prepare your egg substitute. In a small bowl mix flax seed meal and water and set aside for 5 minutes or until mixture thickens. Add the honey and coconut oil and mix well.
In a medium bowl, combine flour, salt, and baking powder. Mix well. In a separate bowl, beat the egg using a fork and add the honey and the melted coconut oil (or butter). Stir the egg mixture into the dry ingredients. Slowly mix in the coconut milk. Keep mixing the ingredients until a dough forms.
Knead your dough into a ball. Wrap the dough in plastic wrap or cover in a bowl and refrigerate for 20 min.
Make dough balls about 1"-2". This recipe makes about 9-10 dough balls.
Place one Matzah ball on top of parchment paper that has been lightly floured. Place a second piece on top of your dough. Lightly roll the ball until you reached the desired thickness of the dough. The thinner they are, the more tortilla-like they will be. Have all your dough balls rolled out and ready before you heat up your pan.
Heat a medium skillet to medium-high heat. Melt coconut oil or butter. Wait until your pan is super hot. Place your first Matzah dough on the pan, and turn heat down to medium low. Cook 1-3 minutes per side, depending on the thickness of the dough. Remove from heat and place cooked Matzah bread on a plate covered with a damp cloth to keep them soft. Repeat the cooking process with all the Matzah.