In a stand mixer bowl, combine all-purpose flour and kosher salt, mixing well. In a separate bowl, whisk together warm water, yogurt, and vegetable oil. Gradually pour the wet mixture into the flour mixture and mix until it forms a shaggy dough.

Attach the dough hook to your stand mixer and knead the dough on low speed for about 3 minutes, or alternatively, knead by hand on a floured surface for 5–7 minutes.

Divide the dough into 8 equal pieces, rolling each piece into a smooth ball. Place the dough balls on a floured surface and cover with a damp cloth. Allow the dough to rest for 1 hour.

Take one dough ball and flatten it gently with your fingers into a small circle. Using a rolling pin, roll it out into a thin circle about 6–8 inches in diameter. Brush the surface with melted butter, then roll it up tightly and twist it into a rope.

Heat a cast-iron skillet or tawa over medium-high heat. Roll out one coiled dough piece into a circle, about 6 inches in diameter. Place it onto the hot skillet, cooking for 1–2 minutes until golden spots appear.

Once cooked, remove the paratha from the skillet and immediately scrunch it gently in your hands to reveal its flaky layers.