Grilled Flatbread

1.	Combine the yeast and warm water in the bowl of an electric mixer (if using). Let sit for 10 minutes. Add the sugar, egg, milk, salt and 3 cups of the flour. Knead with a dough hook (or on a well-floured surface) until a soft dough forms. Add more flour, if necessary, to acheive a dough that is still sticky, but clears the bowl during mixing. Continue to knead on medium speed for 8-10 minutes until smooth and elastic.
2.	Place in a greased bowl and cover with plastic wrap. Place in a warm space and allow to rise until doubled, about 1-2 hours. Punch down the dough and allow to rest for a few minutes. Portion the dough into equally sized balls, place on a greased sheet and allow to rise again, about 1 hour.
3.	When ready to grill the flatbread, roll out each ball of dough with a rolling pin on a lightly floured surface. Each piece of flat bread should be about 8 inches in diameter. Brush one side of the disk of dough with the melted butter and place that side face down on a grill over medium heat. Allow to cook for about 4 minutes. Brush the other side with butter, flip over, and cook for another 4 minutes. Add garlic and parsley, if using.
4.	Remove from heat. Serve hot or at room temperature.