Barley cultivar PL-172 is a widely grown cultivar of our region and it was selected for chapatti making because it contained high levels of b-glucan (5.3 g ` 0.1/100 g) which was determined using b-glucan assay kit provided by Megazyme International, Ireland (Sharma, Gujral, & Rosell, 2011). Barley sample was dehusked as previously described by Sharma and Gujral (2010). The commonly cultivated wheat cultivar PBW-343 was selected for blending with barley flour. Wheat was milled in a stone mill (Amar Industries, Amritsar, India) to produce whole wheat flour with 100% extraction rate. Whole barley flour was produced by milling dehusked barley in the same mill to get 100% extraction rate.