1In a Lg. bowl dissolve the yeast in the warm water. Let stand for 10 min., until nice and frothy. Stir in sugar, milk, egg, salt and flour.
2Place dough on a lightly floured surface and knead for 6 to 8 min. until smooth.
3Oil the inside of a Lg. bowl and place the dough inside the bowl, turning over once to coat. Cover with a towel and set aside to rise for 1 hr or until doubled in size. (I palce mine in my oven to keep out of the way)
4Punch down the dough and knead in the minced garlic. Divide the dough into 10 balls and place on a tray, recover and let sit to rise again for 30 min.
5When doubled in size, heat a lightly oiled griddle/castiron skillet on med high until hot. Roll out 1 ball of dough into a thin oblong shape. Place on the hot griddle and brush the top with the melted butter. Cook for about 2 to 3 min, until lightly browned and puffy. Turn over and brush the top again with the melted butter cooking for about 2 to 3 mins more.
6Continue with step 5 until all are cooked, placing the finished naan on a plate and covering with foil to keep warm.