Sieve maida with baking powder and cooking soda for 3 times firstly.( to ensure even mixing)
Take sieved flour in a bowl and make a dent in the centre.
After that, pour milk,curd,salt,sugar in that dent.
Mix well after a minute, gather the flour with your finger tips and don't knead hard.
Keep aside covered for 2-3 hours. (U can keep overnight too)
Knead the dough smoothly at the time of making and make even sized balls.
The size should be that of a tennis ball.
Dust the rolling platform generously with maida and roll it in oblong shape. Double the thickness of chapati/ roti.
Apply water on top of naan surface.
Heat a tawa and put water applied side facing down in tawa.
Cook covered in medium flame.
After a minute if you open, could see it has puffed up.
Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.
If you are not comfortable in this u can simply take and put the naan in direct flame as you do for phulka. Otherwise simply flip it in tawa itself and cook. It's your choice. But cooking in direct flame sure gives a good finish to the naan.
Apply butter/ghee over both sides and serve hot.