In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Take care not to let the salt contact the yeast directly
Whisk an egg and pour half of it in the dry ingredients. Also add the milk, water and butter
When fully mixed, shape the dough into a ball cover to let proof for 1 hour or until it has doubled in sized. This bread does not require any kneading
Over medium heat, toast brown mustard seeds for about 5 minutes.
When dough is finished proofing, cut into 6 pieces and shape into balls. Proof these for about 15 minutes.
Roll the dough balls out into thin oval shapes on a lightly floured work surface. Remember the dough will thicken when cooked so the thinner the better.
Lightly oil a cast iron skillet and begin heating on high heat. The key for cooking naan quickly is intense heat that will shock the dough into puffing up.
When the skillet starts to smoke, place one piece and cook for at least 1 minute or until it become golden brown with slight charring. Flip and cook the other side for another 1 minute until it looks the same on both sides. Repeat this for each piece of dough.
Brush the cooked naan with butter or ghee and sprinkle the toasted mustard seeds
Enjoy!