Parotta

Parotta, also known as Malabar parotta, is a layered flatbread associated with the Malabar region of Kerala, India. It is known for its thin, flaky, and chewy texture, achieved by creating many delicate layers through folding and layering dough brushed with fat.

Preparation typically uses all-purpose flour (maida), water, salt, and fat such as oil or ghee. The dough is kneaded until smooth, rested, and then divided into small portions. Each portion is rolled into an extremely thin sheet, brushed with oil or ghee, and stacked or rolled to form multiple layers. The final sheet is rolled into a circular or oval shape and cooked on a hot greased griddle until the outside is crisp and golden and the layers separate, producing a light, flaky bread.

Parotta is commonly served with meat curries such as chicken, beef, or mutton, and with vegetable gravies or salna. It is a staple for breakfasts and main meals in Kerala and nearby regions, and is also popular in Tamil Nadu and in Malabari communities abroad.

Origins and characteristics: The Malabar parotta developed in Kerala’s Muslim communities and differs from North Indian parathas in its technique and texture, with a greater emphasis on layered, airy folds. Variants exist, including egg parotta, where a layer of egg is incorporated during preparation, and other regional adaptations.

See also: paratha, flatbread.