Wheat (DWR-39) grown during rabi 1985-86 under two salinity levels (6 and 12 dSnfl) with four sodium adsorption ratio (SAR) levels (10, 20, 30 and 40) in irrigation water along with good water (1 dS m'l -control) was subjected to organoleptic evaluation in chapati (unleavened bread) form as well as wheat fractions and gluten content of flour. No signi­ficant change in the overall acceptability of chapati was observed due to salinity or SAR levels. Irrespective of SAR levels in water, increase in electrical conductivity (EC) from 6 to 12 dS m"l (salinity) increased the scores for texture and flavour. Control treatment indicated higher quantity of maida/rcfincd flour (150 p); rova/semolina (150-600/*) but less quantity of bold rava (600/t) compared to saline water treatments. Gluten content increased significantly under saline water treatment than the control.