In a large bowl or the bowl of a stand mixer, combine the yeast, water and a pinch of the sugar. Let sit until the yeast blooms, about 10 minutes.

Stir in the rest of the sugar, the milk, egg and salt. Start adding in the flour, 1/2 cup at a time, until the dough pulls away from the sides fo the bowl. If using a stand mixer, switch to the dough hook and knead for 6-8 minutes, or until smooth. If making by hand, pour the dough out onto a lightly floured surface and knead by hand until smooth.

Place the dough in an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour.

Punch down the dough. Divide the dough into 16 equal pieces and roll into balls. Place on a baking sheet and cover with a towel. Allow the dough to rise until doubled in size, another 30 minutes.

Preheat a griddle or grill to medium-high heat.

Roll one ball at a time into a thin circle. Lightly oil the griddle and place the dough on the griddle. Cook for 2 to 3 minutes, or until slightly browned on the bottom and bubbles form on top. Brush the uncooked side with the melted butter, then flip over and cook the second side.

Remove from the griddle and continue cooking the remaining dough.