Nice one SP trust me you won't regret it.Remember though practice makes perfect.It took me a while to get the naans right as you can see...all very well cooking them you have to get the darn things out!!!
It actually took me a while to settle on a naan bread recipe I was completely happy with.I actually use this one that was posted a few years ago(allegedly) taken from genuine BIR chef...
http://www.curry-recipes.co.uk/curry/index.php/topic,1942.0.htmlYou definitely have to leave the dough overnight and it's also important to leave it to come back to room temperature the following day.
I know it's been discussed before on here but I'm pretty sure your average BIR restaurant/takeaway does not use yeast in their dough.The rolled up dough balls seem to hang about in the kitchen for quite some time,if they contained yeast they would simply rise up just too much.
George you have a point a BIR tandoori oven powered solely by charcoal would be impractical,the charcoal coals only last so long and once they've died down the heat has gone.However every BIR kitchen I've seen seem to have a dual gas/charcoal set up for their tandoori ovens.Whenever they use it they regulate the temperature via a gas control but they still have charcoal burning away in the bottom.