Beat the egg and mix it with milk to a total weight of about 170 g. Add the yeast and stir until it's partially dissolved. Add flour to the mixture and stir with chopsticks until no dry flour remains. Add salt and corn oil, then knead until smooth, elastic, and non-sticky. Adjust with a bit more milk or flour if needed to achieve a soft dough.

Cover the dough (with plastic wrap) and let it rest in a warm place until doubled in size. At 25°C, this takes about 1 to 1.5 hours. Properly risen dough should feel airy and look honeycombed inside.

Place the fermented dough on a clean work surface. Press down firmly with the palm of your hand to degas the dough, removing the large air bubbles inside.

Divide it into four equal portions (around 150 g each) and shape them into smooth balls. Cover and let rest for 10 minutes to relax the gluten — this helps with shaping later.

Flatten one dough ball into a round disc with your palm — thinner in the center and thicker around the edges (similar to a shallow bowl). Use a fork to prick holes evenly across the surface to prevent puffing during baking. Brush milk evenly on top and sprinkle generously with sesame seeds. Lightly press to help them adhere.

Preheat your oven to 220°C (428°F) for about 10 minutes. This ensures a crisp crust. Place the naan on the middle rack and bake for 12–15 minutes, or until golden brown and fragrant.

If it colors too fast, cover lightly with foil. Once baked, let it cool briefly before serving. The texture should be perfectly crisp outside and soft inside.