South Indian parotta

Parotta (or porotta) is a layered Indian flatbread made from maida (refined flour) and oil. It is soft, flakey, and layered. It is commonly seen in Sri Lanka and in South India, especially in the states of Kerala and Tamil Nadu. It is distinct from the North Indian paratha, which uses atta flour.

There are many types of parotta. The most common is the Malabar parotta (or Kerala parotta), which is kneaded with oil and shaped into a spiral before being rolled out. Veechu parotta, from Tamil Nadu and Sri Lanka, is folded into a square; Ceylon parotta is the same but with a filling. Kothu parotta is torn apart and mixed with other foods. A wide range of dishes may be served with parotta, such as korma, beef fry, or tomato-based salna.

Malabar parotta may have originated after West Asian flatbreads were introduced to the Malabar Coast, while another theory states that it evolved from North Indian parotta. It increased in popularity in the 20th century as wheat propagated in South India. In the present day, Parotta is a staple food in South India, served by homes, street vendors, restaurants, and other establishments. Parotta, particularly when paired with beef, is a cultural symbol of Kerala. The Southeast Asian roti canai is a similar dish based on parotta.