In a large bowl, mix the flour with the salt.
In a small saucepan, warm the milk, water, and sugar. Cool to lukewarm (110 degrees F), whisk in the yeast, and let sit for 10 minutes. It is important the liquid is not too hot or too cold, or the yeast will not activate.
Melt the coconut oil in the microwave. Let cool until warm, but not hot.
Add the melted coconut oil and yeast mixture to the flour. Mix to combine and form a slightly sticky dough ball. Knead on a lightly floured surface for 6-7 minutes. Place in a large bowl greased with olive oil and cover in plastic wrap. Let rise in a warm place, until doubled in size.Tip: If a warm place is not accesible, turn on oven to 100 degrees and immediately turn off. Let the oven sit with the door open for a few minutes. Let the dough rise in the turned off oven with the door shut.
Punch the dough and let it relax for 5 minutes. Roll or stretch out onto a lightly floured surface. Using a cup, can, or cookie cutter, cut muffins and transfer to a parchment ligned baking sheet. Let rise on baking sheet for 20 minutes.
In a cast iron or non-stick skillet, heat each muffin on low to medium heat for approximatly 5 minutes per side.