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Combine salt, flour, and baking powder in a bowl
Add brown sugar to the dry ingredients
Gradually add warm water to form a shaggy dough
Knead for 2 to 3 minutes until slightly sticky
Divide dough into 5 to 6 balls depending on pan size
Let dough rest for 30 minutes, flipping after 15 minutes and once more
Roll out each ball to roughly the same size as your pan
Create one tear and fold the dough on itself clockwise to expose layers
Spread balls on a floured surface
Mix coconut oil and butter together
Brush dough with oil and coconut oil-butter mixture, sprinkle with flour
Let rest for 20 to 30 minutes
Cook on medium to high heat for 40 to 45 seconds
Flip and cook for another 30 seconds
Fold the last triangle of dough and seal the bottom
Give it a good clap to expose the flaky layers