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. 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.