Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha) is a flatbread from the Indian subcontinent.^[1] It was mentioned in early medieval Sanskrit, India.^[1] It is common in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar,^[2] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East.^[3][4]

Paratha

Aloo paratha
Place of origin	Indian subcontinent[1]
Region or state	Punjab
Associated national cuisine	India, Bangladesh, Fiji, Guyana, Malaysia, Maldives, Thailand, Myanmar,[2] Nepal, Pakistan, Middle Eastern, Singapore, Sri Lanka, Suriname, Trinidad and Tobago
Main ingredients	Atta, ghee/butter/cooking oil and various stuffings
Variations	Aloo paratha, Roti Canai, Wrap roti
Cookbook: Paratha   Media: Paratha

Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.^[5] Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Bengali), paratha (in Odia,Urdu, Hindi), palata (pronounced: [pəlàtà]; in Myanmar),^[2] porotha (in Assamese), forota (in Sylheti), farata (in Mauritius and the Maldives), prata (in Southeast Asia), paratha, buss-up shut, oil roti (in the Anglophone Caribbean) and roti canai in Malaysia and Indonesia.

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  Punjabi Aloo Paratha served with Butter, from India
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  Mughlai Paratha from Kolkata, India.
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  Dhakai Paratha from West Bengal, India
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  Aloo paratha from northern India
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  Paratha served with tea in a Pakistani Hotel
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  Stuffed Bengali-style paratha served in a restaurant in Mumbai, India
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  Trinidadian-style roti paratha (buss-up shut)
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  In Myanmar, paratha is commonly eaten as a dessert, sprinkled with sugar.
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  Petai Paratha (Smashed Paratha), a West Bengal variant served with light vegetable curry
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  Lachha Paratha