which ingredient makes naan bread chewy?!

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I make mine with yeast and a bit of baking powder, melted butter or Indian Ghee, Yougart does give it a chewy texture also, I blend some unbleached white flour with a hint of whole wheat flour, mix in the butter, salt, baking powder (1/2 teaspoon), yeast (1 packet dissolved in warm water and the yougart, 1/4 cup), mix the dough,, knead for about 30 seconds, allow it to rise for 30-40 minutes, now if you do not have a tandoori oven and I do not either, I bake mine on my pizza stone or you can cook them on a baking tray, upside down, I do mine one at a time in the oven at 400 d F, they take 5-8 minutes.

What makes it chewy isn't really the ingredient. It is the amount it is kneaded. The kneading forms the gluten structure.

www.bakingbread-101.com/pitfalls.html

same thing that makes all breads chewy:
gluten... which is a protein structure that comes from the grain.

strong wheat flour has a higher gluten content