The effect of incorporation of varying levels of guar gum (0-2.8%) & egg albumin (0-2.8%) on the physicochemical and sensory properties of water chestnut flat bread were investigated. The results revealed that highest work of shear force was observed in T5 containing 2.8g of guar gum & 1.4g of egg albumin. The results indicated that with the increase in concentration of guar gum & egg albumin, the moisture content of the flat bread samples increased concomitantly. Sensory evaluation revealed that overall acceptability of samples incorporated with guar gum & egg albumin were higher compared to that of control samples. The higher overall acceptability values was observed in T6 (2.8g guar gum & 2.8g egg albumin), T7 (1.4g guar gum), T8 (2.8g guar gum), T10 (1.4g egg album) & T11 (2.8g egg albumin).