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 cloth, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat tandoor or barbecue to high heat. Cook in tandoor according to directions.
For BBQ: At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, 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 barbecue, and continue the process until all the naan has been prepared.
Make a soft, pliable dough. Remove dough & let rest before hand-shaping.
Hand-shaping technique: Place 20x30cm baking tin on bottom of oven. Preheat oven to 240 C. On lightly floured work surface, cut dough in half & cut into 4 equal pieces. With a lightly floured rolling pin, roll each piece into a 6mm thick circle. Cover with a clean kitchen cloth & let rest 20 minutes. Lightly sprinkle tops with flour & roll out as thinly as possible. Place 1 to 2 naans face down on preheated baking tin. Bake 60 seconds. Remove from oven. Place on large plate & cover with a clean kitchen cloth. Continue baking remaining naans. Eat warm, dipped in or drizzled with ghee.