In a large mixing bowl, combine the water, yeast, and sugar. Allow to rest until foamy.
Gently whisk the milk and egg into the water mixture.
In a separate bowl, whisk together the flour and salt.
Make a well in the flour mixture and pour in the liquid mixture. Mix together until kneaded into a ball. (It doesn't need to be kneaded much.)
Allow to rest until doubled in size - about 1 hour.
Transfer it to a floured surface and shape it into an even circle. Cut the dough into 12 equally-sized wedges and roll each wedge into a ball with your hands. Allow to rise until doubled again.
Once risen again, roll out each dough ball until it forms an oval about 1/4-inch thick. It shrinks up when it hits the pan, so it's hard to get it too thin. *I recommend multi-tasking this process – rolling out the next dough ball while you cook one of the stove.*
Heat a large skillet over medium-high heat. Add one of the rolled-out discs to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the other side is golden as well, then transfer the dough to a clean plate.*If you are making garlic naan, brush one or both sides of the dough with the garlic butter once the naan has cooked.*
If desired, sprinkle the naan with a pinch of coarse salt. Then cover the naan with a clean towel so it stays warm.
Repeat with remaining dough.
Notes:
Make Ahead: These are best served the first day, but they can be made early in the day and reheated in the oven at 400 degrees for 3-4 minutes. They also freeze really well. Just reheat them in the oven at 400 degrees for 4-5 minutes.