In a large mixing bowl, combine 500 grams of all-purpose flour (maida), 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of baking soda.
In a separate bowl, mix 1/2 cup of warm milk, 1/2 cup of yogurt, and 2 tablespoons of oil.
Gradually add the wet ingredients to the dry ingredients, mixing well to form a soft dough. Knead the dough for 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 2-3 hours in a warm place.
After the resting period, divide the dough into 8 equal portions and roll each portion into a smooth ball.
Preheat a tawa or non-stick pan over medium heat.
Roll each dough ball into an oval or round shape, about 1/4-inch thick.
Lightly wet one side of the naan with water and place the wet side on the hot tawa. Cook for 1-2 minutes until bubbles appear on the surface.
Flip the tawa upside down over the flame, and cook the naan for another 1-2 minutes until it puffs up and gets a golden-brown color.
Remove the naan from the tawa, brush with melted butter or ghee, and serve hot.