Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This is a classic flat bread of India. We have this almost every time we cook an Indian meal. This is based on a recipe from Madge Rosenberg's The Best Bread Machine Cookbook Ever -- Ethnic Breads .

Ingredients Nutrition


  1. Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine. Process using the dough cycle.
  2. Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces. On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval. Cover and let rise 20 minutes, or until doubled.
  3. Melt the butter for the topping. Brush the top of each naan with butter and sprinkle witht sesame seeds. Bake 7 to 10 minutes, or until golden. Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.
Most Helpful

5 5

A very delicious and lovely recipe! I did have to add about 1/4 cup of additional flour to the bread machine, as I checked it five minutes in. I also used 1 cup of white and one cup of whole wheat flour - that worked perfect for me! I heeded smelly's advise about the butter, and she's so right, it really elevates the bread to another level! I love the big bubbles in the bread - they came out in the oven beautifully! Thanks for posting this, mersaydees! Made for Veggie Swap 20 - March 2010.

4 5

These were really tasty but mine came out kinda thick and puffy, not really naan-like. But they were still really good! Some cumin seeds would also taste good in addition to the black sesame. Made as a recipenap for Veggie Swap 20.