Nigella sativa was chosen as one of the natural herbal seeds. Due to its 
effective medicinal properties. They can be used by replacing 2.5, 5, 
7.5 and 10% proportions of wheat flour for preparing healthy pan 
bread and flat bread. The sensory evaluation data were statistically 
analyzed, and the results showed that the pan and flat bread that was 
replaced with 7.5% low-fat black seed powder had a slight significant 
difference in the comparison. The aim of this study is to benefit from 
the addition of black seed in bread products because it contains natural 
antioxidants and antibacterial that affect the quality of bread. The 
variables studied were organoleptic assessment (crust colour, crumb 
colour texture, taste, odour, general acceptability), resulting bread 
shelf life and flatness. The results indicated that the addition of black 
seed powder led to a slight increase in the fibre and protein content 
and had a slight effect on the fat and ash content. It also improved the 
strength. its durability. and freshness of pan and flat bread, during 
storage compared to control.