The objective was to formulate premixes using natural ingredients, namely, amaranth (Amaranthus sp, Premix-I) or cauliflower (Brassica oleracea, Premix-II) leaves, flax seeds (Linum usitatissimum), cumin (Cuminum cyminum) and fenugreek seeds (Trigonella foenum) and evaluate their efficacy for value addition. Raw materials and premixes were analyzed for their chemical composition. Premixes were incorporated to unleavened flat bread at 6 and 12% levels and evaluated for nutritional and sensory quality. Results indicated that premixes were rich sources of protein, iron, calcium, total and β-carotene, dietary fiber and bioactive components. Products with premixes showed in vitro starch digestibility of 36%. In vitro digestible protein (80.3%), bioaccessible calcium (85.8%) and absolute iron (4.36 mg/100 g) were higher in premix incorporated products than control. Products with premix-I scored less for appearance and colour, though they were accepted for taste and texture. Products with premix-II were similar to control for sensory acceptability. In conclusion, premixes with natural ingredients can be used for value addition to obtain nutritionally superior products.