Something else I noticed. I left the dough for a couple of hours whilst I did this post and some other things. When I used it for tonights tea ;D The naans were different again. Much more elastic and more bubbles too. I heard Rick Stein say something about the gluten in the flour developing over time. This must be the elastic part. The raising agents obviously have time to work too. It definately improves with time       

The end result? We'll...Very light naans slightly less than the yeast version but very light indeed. UB's were slightly more elastic and maybe this was down to me using 2 eggs. Maybe next time I will use 1. I think you really just need to play around a bit but I will say these babies bubble up a lot quicker. Interestingly the underside of the Naan was more like how my local T/A appears in colour than with the plain flour. Maybe we should try your recipe just using SR flour UB? Hope this helps you our Jerry!!! ;D  ;D  ;D 

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1lb SR Flour
1 tsp salt
1/2 tsp baking podwer
4 Tablespoons plain yoghurt
2 eggs
1/4 pt milk
oil for brushing

The method is easy. Mix the dry ingredients together in a basin. Mix the Milk, yoghurt and egss together in jug and beat together. I use a hand blender and pulse for around 20 seconds. Mix the wet in to the dry with a fork and then kneed for around 2 minutes with wet hands. Stand for 1/2 an hour to prove. Pull off a bit of dough remebering to oil your hands first and pop into the basin of flour. Roll about until floured and onto the board for rolling out. It's a good idea to return to the flour basin from time to time. Stops a lot of sticking. Flour the pin a bit too. Once rolled out it's onto the griddle and then brush with oil. 2 minutes later or so flip over and in another 2 minutes .....Done !! ;D   

QuoteAlso (for a basic BIR plain naan):

Use only SELF RAISING FLOUR (LOSE THE PLAIN FLOUR)
Add SALT
Add SUGAR
Add WATER/MILK
Add BAKING POWDER (optional)

Optional extras for a richer,tastier, dough:

Add EGG
Add GHEE
Add YOGHURT

With the exception of the plain flour looks just like the ingredients in UB's recipe?! I don't use yeast as I tried it and it's not for me.  I think two things seem relevant here. 1. We most likely are after different tastes as our own locals are almost certainly going to vary in flavour in terms of lightness and sweetness but going by most of recipies here we are all in the ball park. 2. Technique and I think this is the biggie! We don't have tandoors so things aren't going to turn out to the letter. However the griddle or Tava method is the best option I have tried and it gives me what I consider the real deal. Jerry the sconey flavour you talk about is in my past experiences usually made worse by oven cooking and I am adding browning under the grill the that statement. I would just flip them over as UB said if you aren't already doing that. Secondly are you sure you are rolling them thin enough? Throwing them as UB does can lead to a thick naan that is rather stodgy if you haven't quite perfected the art! How much salt are you using? I upped it to 1 tsp for UB's recipe. ;D   

As I thought. Here is the Kris Dhillon recipe i modified and the results were good. Strangely this recipe calls for only SR flour

1lb SR Flour
1 tsp salt
1/2 tsp baking podwer
4 Tablespoons plain yoghurt
2 eggs
1/4 pt milk
oil for brushing

I omitted the oil all together in this recipe. I mixed the eggs,milk and yoghurt together and added to the dry ingredients as UB did but my mix wasn't as sticky. It has been a while since I made these but i can say they went up like a house on fire with plenty of bubbles and the dough was even better next day  ;D Coupled with UB's technique these should be great!

My first attempt with the recipe minus the yeast plus a bit more salt gave me what I thought to be as close as to my T/A. Did you give it the full three hours proving time Jerry? Maybe the type of flour may also have some bearing on it. I was just using cheap supermarket type. I also felt second time round as well as forgetting the soda I may have added too much oil. I may even try without any. I managed to get my modified KD recipe to bubble up nicely so I'm off down stairs now to check the recipe! Maybe there is a clue in there One point about the KD modified I used to use. It definately got better with age. I kept the dough in the fridge overnight and the next day naans were better!

I too would love to see some of these Genuine BIR recipies  : Tell us how we should be doing it Tamala  ;D

Personally I feel in is too light and fluffy to mimic my local TA. Out for me is better just remeber to make the dough sticky so when you pull it out of the basin the rest sticks to the bottom. I feel this is also key to sucess. The yeast version still gives a good naan but I prefer the non yeast,
Davy