Sift the flour and semolina into a bowl. Add sugar and salt, then mix in the baking soda and yogurt. Combine everything well, then knead into a dough using water as needed. Cover the dough with a damp cloth and let it rest for 30 minutes.

Heat a skillet (tawa). Divide the dough into small balls. Roll each ball into a flatbread, then brush a little water on one side so it sticks to the skillet.

Place the naan, water side down, onto the hot skillet and press gently. Flip the skillet to cook the other side of the naan over the flame. The naan is ready—brush with butter and serve.