This recipe gets the thumbs up from me.     A very positive step forward and no Baking Powder anywhere.
 https://www.youtube.com/watch?v=tSxFpyS-kDQ
Closest I've come to a good naan so far, but I have another pan in the fire today.    It did want to drop off the tawa at the end of the inverted cook so again I'm wondering about the butter (oil) in the dough mix.

I already have a few little tweaks for this one I'll be trying out.  The written recipe describes a pre-ferment that doesn't feature in the video. Similar to a sourdough, this could boost the flavour.  The video just uses the ingredients from the pre-ferment and the actual bulk ingredients in one process but it did produce a good textured naan with nice flavour.  I mixed the dough 24 hours ago and refrigerated it till bench warming it for an hour before cooking.

Ingredients to do a full batch without the pre-ferment are:

500 g strong bread flour
10 g instant yeast  (3 tsp)
90 ml water
100 ml Buttermilk
150 ml milk
9 g salt (2 tsp)
20 g softened butter
seeds as desired.

Ends up at 68% hydration.
Bread mother or pre-ferment (or whatever else you want to call it) improves the keeping time of bread and enhances the complexity of the flavour profile.  These are 2 things that I feel have been missing from my naan up to this point.  Test is progress now.