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How much did you knead the dough? Too much kneading develops gluten and then the naan's don't seeem to rise right. Trick seems to be to mix just enough for the dough to come together then quit mixing.
I dropped the sugar to 60g from the original 100g and it's about right for me.
I just follow the recipe and it works out. If anything, sometimes mine are too 'fluffy', but I prefer that to cardboard