Sorghum (Sorghum bicolor (L.) Moench) is an important food crop in many states of India. Sorghum is rich source of fiber as well as other nutrients like carbohydrates, protein and fat. Main component of sorghum grain is starch. Sorghum roti is round, flat, unleavened bread often used in the cuisine of western and central India. In the current study we aimed to evaluate the commonly adopted domestic Sorghum flour processing methods on nutritional quality of processed Sorghum flour product especially roti. The Sorghum grains of three different varieties viz. SV1, SV2, and SV3 available in local market were cleaned and milled to flour. The flour of Sorghum varieties viz. SV1, SV2, and SV3 were processed to roti. The unprocessed whole Sorghum flour and roties prepared from all the varieties of Sorghum flour were analysed for proximate composition and quantitative estimation of antinutrients viz. total phenol and tannic acid content were determined. Results delineated that better proximate composition and reduction in antinutritional components i.e., total phenols & tannin was observed after processing Sorghum flour varieties viz. SV1, SV2 and SV3. In conclusion, this study demonstrated that domestic processing of Sorghum flour i.e., preparation of roties from Sorghum flour was helpful in terms of reduction of antinutrients.