Place of origin | Indian subcontinent[1] |
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Region or state | Punjab |
Associated cuisine | India, Sri Lanka, Bangladesh, Fiji, Guyana, Malaysia, Maldives, Thailand, Myanmar,[2] Nepal, Pakistan, Middle Eastern, Singapore, Suriname, Trinidad and Tobago |
Main ingredients | Atta, ghee/butter/cooking oil and various stuffings |
Variations | Aloo paratha, Roti Canai, Wrap roti |
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha) is a flatbread native to the Indian subcontinent,[1] with earliest reference mentioned in early medieval Sanskrit, India;[1] prevalent throughout the modern-day nations of India, 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 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.