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1
In a large bowl, dissolve yeast in warm water. Let stand for about 10 minutes. (If using instant yeast add it in with the flour instead) 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 plastic wrap and let rise for 1 hour, until the dough has doubled in volume.
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2
Dump the risen dough onto the counter and gently press it down. Then knead in the minced garlic a little bit at a time. It's a bit tricky but eventually it'll all knead in.
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3
Pinch off small handfuls of dough about the size of a golf ball. (If you're like me and like to weigh the balls, they are about 2.3 ounces in weight each.) Roll into balls, and place on a tray. Cover the dough balls with plastic wrap or a damp towel so that they do not dry out and let rise until doubled in size again, about 30 minutes.
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4
While the dough is on its second rising, preheat grill or grill pan to high heat. If using a grill, be sure to scrape and oil the grate.
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5
At grill side, roll one ball of dough out into a thin circle. It does not have to be perfect. Brush one side with butter. Place a dough round, buttered side down, on the grill and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush the uncooked side with butter, and turn over. Cook for another 2 to 3 minutes. Remove from the grill, and repeat with the remaining dough.
