|Alternative names||Porotta, Parotta, Malabar porotta|
|Type||Flatbread , crispy multi layered bread|
|Place of origin||India|
|Main ingredients||Maida or Atta, ghee or oil|
Parotta or Porotta is a Subcontinental layered flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in Kerala, Tamil Nadu and widely available in other states like Karnataka, Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka.
Porottas (Parathas) are often available as street food and in restaurants across Kerala, Tamil Nadu, Karnataka, Andhra Pradesh and Telangana. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida/wheat flour, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan fried.
Parotta has its origins in Tamilnadu, where Tamil workers used it as an affordable source of nutrition. It then made its way to Malabar, Kerala with the Tamil workers. 
Similar to any food product made from Maida (refined flour), Parotta / Porotta has been deemed unhealthy by some doctors. This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) mostly available only in urban areas.