The Brahmi (Centella asiatica) is the second most important herb which is used widely as therapeutically and in ayruvedic treatments. It is effective in the role of high antioxidant activity in brain and nerve regeneration. Chapatti is a prominent food used in developed and developing countries. In this current study, the optimization was carried out using central composite rotatable design (CCRD) of Response Surface Methodology. And over 15 different formulations, sensory scores of prepared product for appearance, color, texture, flavour, taste and overall acceptability was ranged from 8.10 to 8.83, 8.14 to 8.74, 7.75 to 8.79, 7.93 to 8.76, 7.87 to 8.74 and 7.89 to 8.74 respectively. Based on sensorial attributes, the optimized product had significant influenced on all sensory parameters indicates quadratic response surface model with the best fit desirability of 1.000.