Wheat grain is unique natural source of nutritionally important components and considered vital in dietary strategies to improve the health of individuals. However, whet processing especially milling results in nutritional losses especially vitamin and minerals. Some of the wheat fractions are excellent source of essential minerals but eliminated during fractional milling. One of such fractions is wheat aleurone commercially known as “red dog”. In wheat, aleurone layer contains appreciable quantities of desirable whole grain components e.g. antioxidants, minerals, lysine-rich proteins, soluble and insoluble fiber, and vitamins. The present study aimed at using such fractions in formulation of flat bread (chapatti),a wheat product used as dietary staple. For this study, three wheat cultivars i.e. Anaj-17, Galaxy-13 and Ujala16 were selected to be used for milling process to get major milling fractions especially aleurone. The aleurone layer of selected cultivars amalgamated with straight grade & whole wheat white in 10 to 50%. The flour mixes and flat breads were evaluated for their nutritional and sensorial attributes. The results indicated that addition of aleurone layer improved the nutritional quality especially minerals contents in dose-dependent manner. However, varied responses were recorded in sensorial evaluation i.e. gradual improvement in sensory acceptability 10- to 20%supplementation and higher addition resulted in decreased acceptability. Their sensorial comportment for 30% aleurone layer (red-dogs) adjudged acceptable by all trained taste panelist. In addition to sensorial acceptability, the minerals contents especially iron and zinc enhanced significantly. In the nutshell, aleurone addition at 10-30% level can improve the quality of the wheat products along with providing health and nutritional benefits to the end consumer.