That's a shitter Natterjak.  Everything is right except that the bread has a yeasty taste to it To yeast or not to yeast, that is the question and i think there was a thread about that topic a few weeks ago.  Given jb's possession of a tandoor (not that i'm jealous, well not much - liar) he more than any of us is keen to get his naans spot on.  The recipe that has got him closest is Pacman Pete's. Why not give that a go and see if it solves the naan conundrum :

Quote from: natterjak on November 18, 2012, 06:43 PM
Have just enjoyed my naan, with chicken tikka Roshney, Bombay aloo and peas pilau:



Verdict on the naan? Well I loved the soft and pliable texture and the cooking method produced a more or less perfect amount of bubbling on the surface. In fact I used my halogen oven instead of grill to cook the top side.

Flavour.. Hmm, not so good I'm afraid. The flavour of yeast really doesn't sit well with me in a naan bread. I think I would tweak the sugar and salt levels down a but too, but the main issue for me (and this is obviously subjective) is the yeast. It's a big of a conundrum this, I've tried about 4 naan recipes now and the ones which use self raising flour and baking powder seem to turn out hard and don't rise right, and recipes with yeast taste yeasty... Anyone have the answer to this little poser?

Ps thanks for the great video Chris, not trying to criticise your recipe it's just not the 100% answer for me

well they do look good mate. try with half the yeast but you will need to let them rise for longer. thanks for trying them.