Combine all-purpose flour and kosher salt in a mixing bowl. In another bowl, whisk warm water, yogurt, and vegetable oil until smooth, then pour into the flour mixture and stir until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Form into a ball and place in a greased bowl, covering with a damp cloth.

Let the dough rest for 1 hour at room temperature, covering the bowl with a kitchen towel.

Divide the dough into 8 equal pieces. Roll one piece out to 6 inches in diameter, brush with melted butter, roll into a log, twist into a spiral, and repeat with the rest. Let them rest for another hour.

Heat a cast-iron skillet over medium-high heat. Flatten a coiled piece of dough and roll it out to an 8-inch circle. Cook for about 20 seconds on each side, brushing with melted butter, until golden and puffed.

Remove the cooked paratha and gently scrunch it to separate the layers. Keep warm in a cloth until ready to serve.