In a large bowl, mix 500 grams of all-purpose flour (maida), 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of baking soda, and 1 tablespoon of oil. Gradually add 200 ml of warm water and knead the mixture into a soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

Meanwhile, prepare the potato filling by boiling 4 medium-sized potatoes until tender. Peel and mash them in a bowl. Add 1 finely chopped onion, 1 finely chopped green chili, 1 teaspoon of grated ginger, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of amchur (dry mango powder), 1/4 teaspoon of turmeric powder, and salt to taste. Mix well and set aside.

After the dough has rested, divide it into 8 equal portions. Roll each portion into a ball and flatten it slightly. Place a portion of the potato filling in the center of the flattened dough and seal the edges by bringing them together. Gently flatten the stuffed dough ball and roll it out into a 6-inch circle.

Preheat a tawa or griddle over medium heat. Place the rolled-out naan on the tawa and cook for 1-2 minutes until bubbles appear on the surface. Flip the naan and cook for another 1-2 minutes until golden brown spots appear on the other side. Apply some butter or ghee on the cooked naan and serve hot with your choice of curry or yogurt.