In a large mixing bowl, combine 500 grams of all-purpose flour (maida), 1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of baking powder.
Add 200 grams of yogurt and 2 tablespoons of oil to the dry ingredients. Mix well.
Gradually add water (approximately 150 ml) and knead the mixture into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 2 hours.
In a separate bowl, mix 200 grams of grated cheese (preferably mozzarella or cheddar) and 4 tablespoons of finely chopped garlic. Set aside.
After the dough has rested, divide it into 8 equal portions.
Roll out each portion into a small circle, place a generous amount of the cheese-garlic mixture in the center, and seal the edges to form a stuffed ball.
Gently roll out the stuffed dough balls into oval-shaped naans, taking care not to let the filling spill out.
Preheat a tawa or non-stick pan on medium heat. Place the rolled naan on the tawa and cook for 1-2 minutes until bubbles appear on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
Remove the naan from the tawa, brush with melted butter, and serve hot.