Flat bread (Thalipeeth) is a most famous Maharashtrian dish prepared using cereals, legumes and pulses. In this study, I used flour of millets to prepared flat bread, which is Sorghum millet, Finger millet, Pearl millet. Roasting treatment was given to millets to remove moisture. Fenugreek leaves also used in Flat bread to increase nutritional value. Fenugreek leaves were incorporated with concerned to health benefits and high nutritive value including proteins, vitamins and minerals. The added spices, seasonings helped to enhance the taste. Sensory evaluation of prepared flat bread was carried out based on the 9-point hedonic scale. Four samples were made with different proportion of millets and fenugreek which is renamed as T1, T2, T3 and T4. After standardization and development of Flat bread, physicochemical properties, sensory properties of raw material and prepared flat bread were analysed. Among those four samples T3 sample was best in terms of sensory attributes & physicochemical attributes. In sensory attributes appearance, flavour, texture, mouthfeel and overall acceptability was analysed and their scores were 8.55, 8.25, 8.85, 8.7 and 8.725 respectively. In physicochemical attributes moisture, ash, fat, protein and carbohydrate was analysed their value was 60.90±0.014%, 1.60±0.073%, 11.85±0.026%, 6.71±0.03% and 31.9±0.052% respectively.