Porotta, also known as parotta or barotta, is a popular type of layered flatbread originating from South India, particularly Kerala and Tamil Nadu. It is made from maida flour (all-purpose flour), water, and sometimes a small amount of oil or ghee. The dough is kneaded thoroughly to develop gluten, then stretched, folded, and beaten repeatedly to create thin layers. These layers give porotta its characteristic flaky texture.Traditionally, porotta is cooked on a hot griddle or tawa with a little oil or ghee until it is golden brown and cooked through. It is often served hot and accompanied by various side dishes such as chicken curry, beef curry, or vegetable kurma. Porotta is beloved for its soft, flaky texture and its ability to soak up the flavors of accompanying dishes.