Studies were carried out to assess the relationship between alveograph characteristics and parotta making quality of wheat flours. Twenty-five commercial wheat flour samples were analysed for their chemical, alveograph and parotta making characteristics. The correlation co-efficient data indicated that among the chemical characteristics of wheat flours, ash content was found to be highly correlated to alveograph index of swelling, G (r = −0.838, P ⩽ 0.001), gluten content and sodium dodecyl sulphate (SDS) sedimentation value to the maximum over pressure, P (r = 0.951 and r = 0.875, P ⩽ 0.001), and to shear force (r = 0.954 and r = 0.840, P ⩽ 0.001). Among alveograph characteristics, P was highly correlated to shear force of parrotta (r = 0.938, P ⩽ 0.001). Average abscissa at rupture, L to spread ratio (r = 0.754, P ⩽ 0.001). Curve configuration ratio, P/L to all the physical and sensory characteristics of parotta at 1% level. G is correlated to spread ratio (r = 0.914, P ⩽ 0.001), texture (r = 0.928, P ⩽ 0.001), layers (r = 0.934, P ⩽ 0.001) and overall quality score (r = 0.931, P ⩽ 0.001). Deformation energy of dough, W is correlated to spread ratio (r = 0.825, P ⩽ 0.001), texture (r = 0.892, P ⩽ 0.001), layers (r = 0.901, P ⩽ 0.001) and overall quality score (r = 0.872, P ⩽ 0.001) indicating that alveograph G and W values could be considered as the indicators of the overall quality of parotta.