Medicinal and aromatic herbs requires a special drying for reduce the moisture content without affecting their quality for medicinal use and improvement of food properties. In this work, the sage (Salvia officinalis L.) leaves were dried using five drying methods; shade, traditional sun and solar green house as natural drying methods with three load levels (2, 4 and 6 kg/m²). In addition, electric oven with three temperature levels (45, 50 and 55^oC) and microwave with three power levels (400, 640 and 800W) or power densities (4, 6.4 and 8W/g) as artificial drying methods under load 4kg/ m². Furthermore, three concentrations (1, 1.5 and 2%) of dried sage leaves powder were added during the preparation of flatbread to improve its properties. Drying methods were evaluated by evaluating drying rate, drying efficiency, essential oil content, phytochemicals, antioxidant activity and total microbial load for dried leaves and desirable flatbread properties. Data revealed that optimal sage leaves drying conditions at solar greenhouse dryer at load level of 4 kg/ m² compared to other natural drying methods (average drying rate of 0.0048 g_w/g_d.min, drying efficiency of 31.32%, essential oil content of 3.07%, chlorophyll a+b content of 0.317 mg/g d. wt., antioxidant activity of 88.98 % and total bacterial count of 2.32 log CFU/g). While, in artificial methods, the optimal essential oil content was obtained at drying with electric oven under temperature level of 50^oC (average drying rate of 0.0057 g_w/g_d. min, drying efficiency of 18.76% and essential oil content of 3.03%). Whereas, the highest total phenolic content, total flavonoid content, antioxidant activity and lowest microbial load obtained by microwave oven at power of 640 W (average drying rate of 0.341 of g_w/g_d. min, drying efficiency of 45.16%). GC-MS for essential oil of dried sage leaves revealed twenty-nine constituents were identified with different drying methods with 1.8 cineole (30.73-43.97%), (+)- camphor (14.45-17.58%) and β-caryophyllene (1.73- 8.34%) as major constituents. The highest percentage of 1,8 cineole (43.97%) was obtained in dried leaves with solar drying method. Addition of dried sage leaves has a positive effect on flatbread properties. Results showed that different concentrations of dried sage added to flatbread, led to decrease hardness, staling rate and water activity. Therefore, flatbread with 1.5% of dried sage leaves by solar greenhouse dryer was favorable as overall acceptability and have healthier properties.