Dissolve yeast in warm water in a large bowl – let stand about 10 minutes (it should look frothy).
Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6-8 minutes until smooth. Place dough in a bowl coated in olive oil and cover with a damp cloth – let it rise about an hour, or until the dough has doubled in volume (try to keep it in a warm place if possible).
Punch down the dough and knead in the garlic. Pinch of small handfuls of dough (about the size of a golf ball) and roll into balls. Place these on a flour or oil coated tray and cover with the damp cloth – let it rise about 30 minutes this time.
Roll each ball into a thin circle and place onto the foil-covered grill or grate over your campfire. Cook for several minutes on each side, checking and flipping them when they begin to get grill marks. You can brush them with butter while they are cooking, but I find its easier to just put butter on each piece when you pull them off the grill.
