Back فطيرة براثا Arabic فطيره براثا ARZ পৰঠা Assamese परौठा Bihari পরোটা Bengali/Bangla Paratha German Paratha Spanish نان پاراتا Persian Paratha French પરોઠા Gujarati
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| Place of origin | Indian subcontinent[1] |
|---|---|
| Region or state | Punjab |
| Associated cuisine | India, 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.
- ^ a b c Chitrita Banerji (10 December 2008). Eating India: An Odyssey into the Food and Culture of the Land of Spices. Bloomsbury Publishing. pp. 119–. ISBN 978-1-59691-712-5.
- ^ a b c Joe Cummings (2000). Myanmar (Burma). Lonely Planet. ISBN 9780864427038.
- ^ "Al Islami Foods Expands into Frozen Dough Market with New Paratha - the Halal Times". 17 March 2021.
- ^ Beranbaum, Rose Levy (30 September 2003). The Bread Bible. W. W. Norton & Company. ISBN 978-0-393-05794-2.
- ^ Verma, Neera. Mughlai Cook Book. Diamond Pocket Books (P) Ltd. ISBN 9788171825479 – via Google Books.
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