In a large mixing bowl, combine all-purpose flour and kosher salt. In a separate bowl, mix warm water, yogurt, and vegetable oil. Gradually incorporate the wet ingredients into the flour mixture to form a shaggy dough. Knead the dough for 5-7 minutes by hand or 3 minutes using a stand mixer until smooth and elastic.

Once your dough is well-kneaded, divide it into 8 equal pieces. Shape each piece into a ball and cover them with a damp cloth to prevent them from drying out. Let the dough balls rest for 1 hour at room temperature.

On a lightly floured surface, take one ball of dough and roll it out into a circle about 6 inches in diameter. Brush the rolled dough generously with melted butter, then roll it tightly from one edge to form a cylindrical shape.

Coil the twisted rope into a spiral shape, tucking the end under to secure it. This coiling technique is what makes your paratha flaky. Place the coiled dough on a floured surface and cover it again with a damp cloth.

Preheat a skillet over medium-high heat. Take one coiled piece of dough and roll it out into a circle about 8 inches in diameter. Place it onto the heated skillet, flipping when golden brown spots start to appear, roughly 2-3 minutes.

As soon as the paratha is cooked, carefully scrunch it while it’s still warm to separate the layers. Keep the paratha warm by wrapping it in a clean kitchen towel while you cook the remaining pieces.