Cooking on a terracotta tile has 2 benefits.  The first is that the tile holds a lot of heat so when you put your pizza on it the temperature of the tile remains very high resulting in quick cooking time.  The second is that a terracotta tile gives your pizza a stone baked taste, which is a big plus.  Using the tile method allows you to cook the pizza quickly giving you a crispy base which is still soft and not dried out.  This is a way of mimicking the conditions of a stone bake oven.

I've never thought of trying Naan bread this way, I think I will give it a go.  I reackon It may reproduce the blistering effect on the naan bread.

can somebody give me a link to the Bunjara recipe please.  And can somebody suggest a madras recipe that matches well to this base.

Nice base grave by the way.  I've not made a curry with it yet but last night I mixed some of this base with waitrose hot and spicy mango chutney, fresh chopped red and green chilli and fresh corriander, popadums on the side and it was good even just like that.

I need links now to bunjara recipe and the g/g paste recipe so I can crack on and make a Madras, or Jalfrezi (any recipe suggestions)