Bhakri is an Indian unleavened off white flat bread prepared from sorghum largely consumed by economically poor sections of the country. In the present study efforts were made to standardize, optimise and measure glycaemic index (GI) of bhakri. Different legume flours such as green gram, black gram, soybean, chick pea and fenugreek seed were added in bhakri in the proportion ranging from 5, 10, 15 and 20% (w/w). Bhakri with above flours addition which received highest sensory score was selected for GI analysis. The GI was determined by in vitro enzymatic method. Control bhakri showed 69.59 GI whereas addition of 15% (w/w) chickpea flour significantly lowered bhakri GI to 56.43. Bhakri was soft and palatable with low GI.