It came with South Indian immigrants in the 19th century, and its name comes from the Indian paratha. The dough, made with ghee, is stretched until almost transparent, folded into layers and cooked on a hot griddle, crisp outside and soft within. It is eaten plain, with egg or with onion, and dipped in fish, chicken or mutton curry; its cousin murtabak is filled with meat and egg. It is traditionally sold at Indian-Muslim stalls.