In a large bowl, combine the warm coconut milk, sugar, melted butter and yeast. Allow to sit for about 4 minutes or until the yeast starts foaming.

Add the egg and salt into the coconut milk mixture and whisk to combine. Gradually add the 3 1/2 cups of flour, stirring until the ingredients are fully incorporated and a soft dough begins to form. If the dough is overly sticky, add more flour.

Scrape the dough out onto a lightly floured work surface and knead until a soft, elastic dough forms, about 4-5 minutes. Lightly dust the dough with additional flour if the dough is sticking to the work surface.

Place the dough in a greased bowl, turning once to coat the dough all over. Cover loosely with a clean kitchen towel or plastic wrap and let it rise in a warm area until doubled in size, about 1 to 1 1/2 hours.

Line a baking sheet pan with parchment paper and lightly grease it with cooking spray. Set aside.

After the first rise, punch the dough down.

Turn the dough onto a lightly floured work surface and cut it into 10 equal pieces. Working with one piece of dough at a time, gently roll each piece into a ball and then, with a rolling pin lightly dusted with flour, roll each ball of dough into rounds of about 6-7 inches in diameter and 1/8 to 1/4 inch thick.

Brush the top of each round with melted butter and fold the dough in half to form a semicircle. Once again, brush the top with melted butter and place the dough on the prepared baking sheet. Repeat with the remaining dough leaving about 2 inches of space between each piece.

Allow the dough to rest for 15 minutes.

In the meantime, preheat the oven to 350º Fahrenheit.