Mix all the ingredients for the dough in the bowl of a stand mixer, and knead using the dough hook attachment for 7-8 minutes until a smooth, soft and stretchy dough forms. Transfer to a bowl sprayed with oil, cover, and rest for 2 hours in a warm, humid spot until the dough at least doubles in size
Divide the dough into 8 equal pieces (~120g each) and roll each piece into a ball. Cover with a wet tea towel and rest for 20 minutes
Heat a cast iron skillet on the stove on medium-low heat
Working one ball at a time, roll out gently with your hands or a rolling pin on a lightly floured surface. The naan should be 7-8" in diameter
Gently transfer the naan onto the skillet and turn the heat to medium low. Use a wet naan stamp to stamp the Roghni Naan shape onto the naan while it is still uncooked. Brush generously with egg wash and sprinkle over sesame seeds
Cook the naan for 3-4 minutes per side until it is golden. Brush with butter immediately, then keep covered or eat fresh
Repeat until all naans are cooked
