The key things to note about cooking a naan in the Tandoor, is to keep the temperature down, and don’t put the lid on to minimise smoke/soot on the sides. When cooking chicken Tikka you want the oven really hot so it seals in the juices, but if you try and cook a naan at this temperature it just burns. When cooking naan I first clean the sides of the oven before I light it, and use just a small numbers of coals at the bottom. Then before I actually cook, I wipe the walls down again with a damp cloth to lower the temperature.
I appreciate not everyone has built their oven yet, so in this video I show how to cook a Keema Naan in the Tandoor, on a BBQ and even in a frying pan.