Parotta or porotta (Malayalam: പൊറോട്ട),(Tamil: பரோட்டா) is a layered South Asian flatbread made from refined flour, eggs and oil.

The ball is rolled flat again and pan-fried, and then beaten to release the flakey layers[19][20] It is often served with a meat curry, such as chicken, goat, beef, or lamb.

So, this must have travelled with the sailors and traders and found a place in North Malabar’s culinary palate.” He points out that though porottas are made of refined flour, Kerala is not a wheat producing state and so its origins clearly lie beyond the seas.

Food journalist Sonal Ved stated that Persia, Central Asia and the Middle East have their own versions of layered flatbreads, which adds credence to this theory.

[6][2] The Ceylon Parotta is said to have originated in the Tamil-populated Jaffna region of Sri Lanka, migrant workers from there who were employed at the Tuticorin port in India are said to have introduced it to coastal Tamil Nadu.