Kerala parotta (also spelled porotta) is a flaky, layered South Indian flatbread made from refined wheat flour, oil, water, and salt. The dough is stretched, layered, and folded repeatedly, then pan-cooked on a hot griddle until crisp outside and soft, chewy inside.
Despite looking similar to North Indian paratha,Kerala parotta is a distinct bread with a different technique, texture, and cultural background.
History & cultural background
Kerala parotta emerged in the 20th century along the Malabar Coast, shaped by Kerala’s long history of Arab and maritime trade, contact with Middle Eastern layered breads (such as khubz and malabar-style flatbreads) and a strong street-food and café culture.
Unlike chapati or paratha, parotta was not a home hearth bread. It developed in roadside eateries (thattukadas), tea shops and small restaurants catering to workers and travellers
It became especially associated with Kerala’s Muslim communities and urban food culture, eventually spreading across Tamil Nadu and southern India.
