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Parotta
A parotta, porotta or barotta is a layered flatbread made from maida flour, from the culinary tradition of Sri Lanka and parts of Southern India, especially Kerala, as well as Tamil Nadu. The origin lies in the greater Punjab region comprising parts of modern-day North India and Pakistan (see Paratha). Parottas are usually available as street food and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida, 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 roasted.
Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef ''saalna'' (a spicy curry). Chilli parotta and Kothu Parotta are prepared using parottas. Maida is kneaded using egg, oil or ghee, and water. The dough is beaten into thin layers and then formed into a round ball.
==Types of parotta==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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