In a large bowl, mix 500 grams of all-purpose flour (maida), 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
Add 200 grams of yogurt and 2 tablespoons of oil to the dry ingredients and mix well.
Gradually add 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 stuffing by mixing 200 grams of grated paneer, 1 finely chopped onion, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of chaat masala, 1/4 teaspoon of cumin powder, 1/4 teaspoon of coriander powder, and salt to taste.
Divide the dough into equal-sized balls and roll each ball into a small circle.
Place a portion of the stuffing in the center of each circle and fold the edges over the stuffing, sealing it completely.
Roll out the stuffed dough balls into slightly thick naans.
Heat a tawa or griddle over medium heat and cook the naans on both sides until they turn golden brown and have cooked through. Optionally, brush the naans with melted butter or ghee before serving.