Burmese Palata: Layered Flatbread with Curry

Burmese Palata is a beloved dish in Burmese cuisine, known for its light, flaky texture and versatility. Often served with curries like coconut chicken, lamb, or vegetarian options, this flatbread is similar to the Indian paratha but has its own distinct characteristics that reflect Burma’s culinary diversity. 

Palata, sometimes referred to as “paratha” or “prata” in the Southeast Asian cuisines, originally made its way to Myanmar through trade and migration with India. Over the years, Burmese cooks adapted the dish, giving it a unique spin by pairing it with rich, flavorful curries that are integral to the country’s food culture. This cross-cultural exchange is a testament to the diversity of influences in Burmese cooking, which combines elements from neighboring India, China, and Thailand.

The preparation of palata is a careful process. Dough is kneaded and stretched thin to create multiple layers, then fried until golden brown and crispy on the outside while maintaining a soft, chewy interior. This layered structure gives palata its signature texture, which is perfect for soaking up the bold flavors of Burmese curries.

At Burma 2, diners can enjoy palata with a variety of curry options. The coconut chicken curry offers a rich, creamy flavor, blending tender chicken with fragrant spices and coconut milk. For those seeking a heartier option, the lamb curry features tender, slow-cooked lamb in a robust sauce spiced with turmeric, garlic, and ginger. Vegetarian diners can savor the vegetarian curry, a mix of seasonal vegetables in a lightly spiced gravy. There’s also the option to eat palata plain, with its crisp layers making it a satisfying snack on its own.