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.
Lightly oil grill. 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.