Filter Maida in any utensil and keep aside. Make a little crater in the middle of the Maida with your hands. Now put curd, baking soda, salt, sugar and oil in the crater and mix these properly with Maida using your hands.

Put little amounts of water at a time in the mixture and knead Maida. You can feel yourself when the kneaded dough turns very soft and smooth. Cover the dough and keep it aside in a warm place for 2 hours allowing it to ferment.

After the resting time the flour must have risen and will be vey soft. Divide the dough into 10 portions.Preheat the oven. I have used the fast preheat option. This will heat the oven for 15 minutes.

Roll out each small portion of the dough to not too thin roti by dusting some maida to it.After preheating the oven put two roti to the taller grill plate and grill for 3 minutes. Then take the roti out, brush with butter then flip it and again grill for 1 minute and 40 seconds. After that take it out and again brush with butter.
Naan is ready and can be served with the curry of choice.