Paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Malaysia, Maldives and Myanmar, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.
Turkish cuisine is famous for its endless varieties of delicious layered pies and pastries, called 'börek'. 'Börek' is made with layers of yufka or phyllo. It comes in many shapes and sizes and is filled with everything from meat, cheese, spinach, and even spiced-up mashed potato. Most Turkish folks eat 'börek' several times a week. That's why you'll find 'börek' in every home, pastry shop and bakery. Families often pass recipes and 'börek'-making skills down through generations, and everyone adds their own touch.