A study conducted on the quality of dough and sensory evaluation of traditional food product holige prepared from different wheat cultivars indicated that aestivums flour had the highest wet gluten yield (29.04 to 39.10%), sedimentation value (32.00 to 39.00 ml), pelshenke value (138.00 to 176.33 min) and better dough handling and rolling quality with nonsticky and elastic property. Holige prepared from aestivums had the highest total mean score for overall acceptability and texture. Dough quality of dicoccums was sticky, non-elastic, slightly rubbery and difficult to roll and the holige had the highest mean score for taste and flavour. Whereas, durum dough was very weak, non-elastic and poor extensibility property but the product showed the highest mean score for appearance and colour.