There's nothing better.

My new pizza oven is producing great naans and flatbreads. I also make Lebanese flatbreads in it. In reading about what I lose in flavour, most of the opinion I read is that the naan is cooked so quickly in a tandoor the charcoal doesn't have enough time to add flavour as such, but the flavour comes from the charring and caramelisation. To be honest, if you didn't know it hadn't come out of the tandoor I don't think you'd know. We have a lava brick bbq in our kitchen and this gives as some great tikka. Sometimes I marinade a few breast just on spec and leave them in the fridge. I feel lucky to be able to make decent seekh kebab and tikka with naan at home when we're in the mood for it.

If it wasn't so late ...