Mix all the dough ingredients in the bowl of a stand mixer. Use the dough hook attachment and knead for 7-8 minutes until you have a smooth, soft, and stretchy dough. Transfer it to an oiled bowl, cover, and let it rest in a warm, humid spot for 2 hours or until it doubles in size.

Divide the dough into 8 equal pieces (about 120g each) and roll each piece into a ball. Cover them with a wet tea towel and let them rest for 20 minutes.

Heat a cast iron skillet on the stove over medium-low heat.

Working with one ball at a time, roll it gently with your hands or a rolling pin on a lightly floured surface. Aim for a naan that's 7-8" in diameter.

Gently transfer the naan onto the skillet, turn the heat to medium-low, and use a wet naan stamp to create the Roghni Naan shape. Brush it generously with egg wash and sprinkle sesame seeds over the top.

Cook the naan for 3-4 minutes per side until it turns golden. Brush it with butter immediately, then cover it or enjoy it fresh.

Repeat these steps until all the naans are cooked. Get ready to savor the homemade goodness! 🍞✨