The malaysian name for the dish name is Roti Chennai, named
after the south india's metropolitan capital but in Malaysia and
Singapore its called Roti Prata
In India, its called It was called Ceylon Parotta and served with a
vegetable kurma. It probably derives its name from the Paratha,
which is also concentrically rolled and leavened wheat flour. How
it came to be called roti prata in the Straits area is one enduring
mystery. I think its the Malabar Muslims who brought it to
Singapore and Malaya during colonial times.
Murtabak, which is essentially the same roti prata base with
fillings of minced chicken, mutton or sardine seeems to be inspired
by other Indian bread dishes.