Place the flour and salt in a large bowl and gradually stir in the coconut milk to make a soft dough. Gather together with your hand. Turn the dough out onto a floured work surface and knead with your hands to form a firm but pliable dough, adding more flour if the dough is on the sticky side. Break the dough into nine equal-size balls, and roll our each ball on a lightly floured surface to an 8 1/2 inch round. Brush the rounds with oil, roll up and twist into a ring, tucking the ends into the middle. Place a floured board and set aside for 15 mintes. Roll out each of the dough rings to a 2 inch round. Spread lightly with goat cheese. Sprinkle generously with chipotle peppers. Fold over and roll out again. Brush a heavy frying pan with oil and cook the chappatis for 3-4 minutes on each side until golden brown. Serve hot as an accompaniment.