The present study was carried out to evaluate nutritional quality of chapatti from wheat grown under organic and conventional farming system during the year 2015-16 in the laboratory of the Institute of Food Science and Technology, Sindh Agriculture University, Tandojam. Chapatti prepared from flour of wheat variety TD_1, grown under different treatments (farming systems) such as poultry manure (T1), farm yard manure (T2), urea fertilizer (T3) and without treatment (control as T4) using randomized complete block design (RCBD) with three repeats. In addition to determine the physicochemical analysis of wheat chapatti the sensorial properties of wheat chapatti were also studied. The result of the present study showed that the highest moisture (%), ash (%), fat (%), protein (%), crude fiber (%), total carbohydrate (%), zinc and iron (mg kg^-1) in chapatti prepared from Poultry manure treated wheat field. Statistical analysis revealed that the score of color observed significantly higher (8.83) in poultry manure than farmyard manure (7.78) followed by Urea (7.05), respectively. Similarly, maximum taste score (8.49) was perceived in poultry manure followed by farm yard manure (7.44) T2 and Urea (6.84), respectively. Same trend for score of aroma from highest to lowest was illustrated by poultry manure (8.47), farmyard manure (7.43) and urea (7.02). As previously observed, the same trend in score of texture in poultry manure (8.61), farm yard manures (7.56) and urea (7.08) was recorded. The maximum overall acceptability score (8.99) was observed in poultry manure, followed by farmyard manure (7.90) and urea (7.23) in chapatti prepared respectively farming systems. The moisture, ash, fat, protein, fiber, carbohydrate, mineral and sensory characteristics were observed highest in chapatti prepared from wheat flour treated with poultry manure. Hence, the poultry manure farming system for growing wheat variety is best for getting maximum harvest and nutritional quality.