The Preparation
Combine 1 cup coconut milk and 4 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals until butter is melted and mixture is warm (not hot - too hot will kill the yeast).
Stir in sugar and salt until dissolved.
Add 2 teaspoons instant yeast and whisk gently to incorporate.
Add 1 large egg and whisk into the mixture.
Transfer to a stand mixer with dough hook. Start adding flour, beginning with 2 cups. Mix on low speed.
Gradually add more flour until the dough comes together - it should be slightly sticky but workable. You likely won't need more than 2.5 cups (much less than the recipe's suggested 3.5-4 cups).
Once the dough forms and pulls away from the sides, knead for a few minutes until smooth.
Form into a ball, place in a covered bowl, and let rise for about 1 hour until doubled.
Punch down the dough and divide into 10 equal portions (use a kitchen scale - aim for about 75g each).
Roll each portion into a ball.
Roll each ball out into a 6-7 inch oval/circle.
Brush the top generously with melted butter.
Fold in half (like a pocket/taco shape) and press gently.
Brush the top with more melted butter.
Place on a parchment-lined baking sheet and let rest for 15 minutes.
Bake at 350 degrees F until golden brown (about 15-20 minutes, checking after 10).
Serve warm or at room temperature.