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PdfIn a large bowl (or bowl of stand mixer, fitted with paddle), dissolve yeast in warm water with a pinch of sugar. Let stand about 10 minutes, until frothy. Mix in sugar, milk, egg, salt, and enough flour to make a soft dough, but one that pulls away from the sides of the bowl. Mix in softened butter. You will have a very soft and somewhat sticky dough.
Coat hands with oil and carefully shape dough into a ball and place into in a well oiled bowl, then turn over, so that oiled side faces up. Loosely cover bowl with lightly oiled plastic wrap.
Place dough in refrigerator and let rest and rise, 8-24 hours.
Punch down dough, and knead in garlic if desired. 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 30-60 minutes depending on the temperature of your room.
Preheat grill or griddle to medium heat.
Roll one ball of dough out into a thin circle. Brush oil or melted butter on dough and stretch onto grill. Cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Cook again until lightly browned (or slightly charred). Remove from grill, and continue the process until all the naan has been prepared.