Naan

In a large bowl, dissolve yeast in warm water.

Let stand about 10 minutes, until frothy.

Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.

Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic.

Pinch off small handfuls of dough about the size of a golf ball.

Roll into balls, and place on a tray.

Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle.

Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over.

Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.

Remove from grill, and continue the process until all the naan has been prepared.