Sprouted Foxtail Millet Flour
Foxtail Millet (Thinai)
Sprouted Foxtail Millet Flour
Holds structure. The one to bake with.
Whole foxtail millet of the maapillai variety — soaked, sprouted, dried and finely ground.
Thinai flour holds structure better than the softer millet flours, which is why it takes well to baking as much as to a griddle. Pancakes, muffins and flatbread all work.
Ingredients
Sprouted whole foxtail millet (maapillai variety), ground to flour.
How to use
Use for roti, pancakes, muffins and flatbread.
For flatbread, combine with a pinch of salt and enough water to make a smooth, pliable dough, then cook on a hot griddle until golden spots appear on both sides.
Storage & shelf life
Best before 10 months from packaging.
Stays fresh for up to a month in an airtight container with a bay leaf or a few cloves. Once opened, refrigerate — it will keep well for up to 2 months.
How it is made
Cleaned and dehulled, soaked to reduce antinutrients, germinated under controlled conditions, solar-dried, finely ground and air-dried again to lower moisture.
Product details
- Net weight500 g
- GrainFoxtail Millet (Thinai)
- FormatFlour
- SKUTF-FLR-FOXTAIL-500
- Country of originIndia
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