Tawa Garlic Naan without yeast and tandoor

My sons love butter paneer and everytime we go to any Indian buffet for lunch they will always go for the butter paneer or butter chicken. Last weekend I made homemade paneer and then I proceeded to make paneer butter masala.  Then I thought what would be a better accompaniment for butter paneer. For me, it had to be naan. So I googled up some recipes and came across this recipe from one of the blogs.  This naan is super soft and even after after a couple of hours it does not turn chewy like some naan recipes I have made before. I will definitely stick with this naan recipe. 

Ingredients

1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon granulated sugar
1/4 cup yogurt
1 teaspoon oil
1/4 cup water, you might not need all of it
some flour for dusting and rolling the naan
some finely chopped garlic, if making garlic naans
some chopped coriander leaves, if making garlic naans
some water for wetting the rolled out naan dough

some butter at room temperature to brush over the cooked naans

Directions

1.  Sift all purpose flour into a bowl.
2.  Mix in the baking soda baking powder, salt and sugar.
3.  Next add in the yogurt and mix it into the flour. Add water a little at a time until you get a      soft and pliable dough. If the dough becomes too soft, you can add a bit more flour and            vice versa.
4.  Divide the dough into 5 or 6 balls. Cover the dough balls and leave it to rest for about 30 
      minutes.5. 
5.  After about 30 minutes, heat a frying pan or tawa on high heat. Do no grease the tawa or        frying pan.
6.  Take a dough ball and dust it with some flour and roll it out thinly. 
7.  Wet on side of the rolled out dough with some water. 
8.  If making garlic naans, sprinkle some crushed garlic and coriander leaves on the wet side 
     of the dough and press it down so that it sticks to the naan. Skip this step if making just 
     plain naans. 
8. Carefully place the naan on the ungreased tawa or frying pan, with the wet side up.
9. Once bubbles appear on the surface of the naan, carefully turn the tawa or frying pan     
     directly over the flame, about 2 inches from the flame and hold it until the naan starts to        brown on the top. The naan will stick to the frying pan or tawa since we did not grease 
     the pan. For this reason we cannot use a non stick tawa or frying pan for this tawa naan. 
10.With a spatula gently lift the naan from the tawa and brush it some room temperature 
      butter. Serve hot.