Mix flour, yogurt, egg, salt, sugar, and yeast in a bowl. The mixture will be crumbly.
Gradually add milk and bring the flour together with hands. Then add water as needed and need a soft dough.
Drizzle some oil on the dough and coat evenly. Cover the bowl and keep it in a warm dry place. Let the dough to rise for 1 hours or until it doubles in size.
While the dough rises prepare the stuffing. Mix all the ingredient of stuffing in a bowl and set aside.
When the dough has doubled in size, punch the air out. Transfer dough to the working surface. Grease your hand with oil and knead again for 1 minutes.
Divide the dough into four equal balls. Dust each ball with flour and start rolling the dough ball into a 4-inch circle.
Add the stuffing in the centre and bring the ends in the middle by pinching all corners in to make a stuffed dough ball.
Pre-heat the oven top grill at 400 F or 200 C.
Dust with flour and gently roll into the naan. Using fingers make depression all around so the edges are a bit higher than the centre.
Using the bottom of a wooden spoon poke holes all over the dough so the naan doesnt bubble while cooking.
Heat a griddle (Tawa) or non stick pan. Tranfer naan on the pan with help of a plate. (Slide a flat plate under the naan to lift it.) Brush the top and sides of naan with yogurt, sprinkle sesame seeds. Cook for 5-7 minutes on low flame until the bottom is golden brown.
Then transfer the Naan to the middle rack of the preheated oven. Also lit the broiler simulatanouesly with oven. Bake for 5-7 until naan it is golden brown from the top. Remove naan to a plate and brush with melted butter or oil. Serve freshly baked.