A parotta, porotta or barotta is a layered flatbread made from maida flour, from the culinary tradition of southern India, especially in Tamil Nadu and Kerala. This bread is completely different from the north Indian paratha, and the preparation style has variations, it has its roots in SriLanka . Parotta was introduced to Tamil Nadu by the SriLankan wokers working in Tutucorin harbour from there it spread across the state and then to neighbouring state. Parottas are usually available as street food  and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh. 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.
Similar to any food product made from Maida (refined flour), Parotta / Malbari Paratha/ Porotta is considered unhealthy by many, including doctors. This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) or has significant usage of atta (while using lesser quantity of maida).