With its high fibre content, okara has potentials to be used in bakery products, e.g. par-baked frozen bakery. This study aimed to develop frozen par-baked chapatti (Indian flat bread) through substitution of atta flour with okara flour. Six substitution treatments were applied. Samples were analysed for their physical characteristics, sensory acceptance and nutrient content. Up to 15 % substitution gave no significant effects on samples’ texture and colour. Furthermore, it almost tripled the sample’s fibre content without any detrimental effects on its sensory acceptance. Frozen storage up to eight weeks did not significantly affect samples’ characteristics, thus making this product fea- sible.