Pearl millet is the most widely grown type of millet in the world due to its hardy nature and resilience to droughts and floods. Pearl millet is similar in taste, texture, and aroma to the other members of the millet family, featuring a subtle, earthy flavor. When ground into flour, pearl millet is the traditional base of the Indian flat bread bhakri. It’s also a key ingredient in Tala, or Swwaa—a traditional beverage in Ethiopian and Eritrean societies.
Although popular in the east, pearl millet flour is less common in the west. But don’t let that stop you from trying this exotic flour—pearl millet can be a great base for gluten free baking and vegan recipes.