Yes, the hands of the woman loading the plate are wet with oil halfway up her arms. I assumed water at first but the naan don't require any stickiness on a horizontal cook surface. I'm always amazed at just how easily pros handle dough.
Somehow I missed the first part on first view of the video. Grated cheese followed by the garlic butter from the bucket.
Flour, yeast, salt and when asked, no egg. The thing that is common in many naan videos of this type is that there is no prolonged delay (24 hours or overnight fridge rest). Mixer, balls, shaping and cooked. There must be some short rest to allow gluten to relax. Either that or it is a very loose dough.
The other video from the same series, Shadi Bakery Croydon is good to watch as well. Same recipe.