I have been doing my plain naan breads like this for some time and thought you may want to try it, the results are as good as from a tandoor,
Once you have the dough prepared to your favourite recipe,
Pic 1./ Put your tawa on medium heat,
Pic 2./ Roll out the dough, then lay it on a pad made from tea towels, stretch the dough to a circle shape about 1/4 inch thick, the pad stops the dough 'springing back', Dip your fingers in some water and moisten the dough, this makes the dough stick easier to the tawa,
Now you invert the tawa and press the dough onto it, now turn it the right way up and lift off the pad, I'm sorry I couldn't photo this as I don't have three hands.
Pic 3./ Place the tawa back on the heat, almost immediately you will notice bubbles forming in the bread,
Pic 4./ You will notice the edges start to brown where they are in contact with the tawa, this is the time to be brave and hold the tawa upside down directly over the flames.
Gently move the naan around about 2 - 3 inches above the flames, until nicely browned with the darker spots,
Remove the naan from the tawa using a spatula or as I do, a new paint scraper, insert under the edge of the naan and the naan should come away easily.
Pic 5./ Stack of buttered naans.
I have not tried this method with Peshwari naans but can't see why it wouldn't work.
I'm not sure about Keema naans done this way as the naans may not be in touch with the heat long enough to cook the lamb mince filling.
More experimenting to come I suppose.