A parotta, alternatively known as “paratha”, is a kind of flatbread originating from Indian culinary traditions. The name is derived from the words “parat” and “atta”. Together, these words literally translate to “layers of cooked dough”, describing the flaky, layered texture of the bread. This fine texture and the great taste has made the flatbread a big favorite both in India and throughout the globe.
The preparation of a parotta starts with whole wheat dough. Sometimes ghee will be added during the kneading process. Once the dough is smooth, it is formed into balls, allowed to rest for as much as six hours, and then rolled or stretched out into paper-thin sheets. A cook will fold these sheets multiple times in order to achieve the unique, crisp, flaky texture of the final product. If a filling is to be added, it is placed in the middle of the dough during this process. It is then baked in a pan, cooking a few minutes on either side.
Parottas represent one of the subcontinent’s most popular breads. Indians will commonly eat them either as a breakfast dish, or as a tea-time snack. They will either be eaten plain, or stuffed with a filling like mashed, spiced potatoes, lentils, greens, or paneer. Sometimes, the bread will be rolled up and used as a dipping food with tea.