I love to eat Indian and Central Asian naan.
My genius friend Dave Bauer of the Farm and Sparrow bakery near Asheville, NC sent me this video a while ago and I started baking naan immediately. (There is no chance I'll ever be as cool or as skillful as the woman in the video, but there's no reason not to trail distantly behind her.)
I have been baking naan on a pizza stone in my electric oven (turned up as high as the oven will go) for a year or so with decent results. When I saw John List's flower pot tandoor I knew I had to build one.
It took fifty bucks and a couple of hours, and it works! It will take a while to get control of shaping, heating and timing, but the (homely) results are already delicious!
Whether or not you build this oven, you should run out and buy Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid because it will immediately make you a happier person.
Step 1: Garbage Can
Step 2: Flower Pot
Step 3: Vermiculite and Mice
Step 4: Eyeballing
Step 5: Air Intake
Step 6: Pot Sawing
All three of us really, really thought the pot would shatter when we tried to grind it, but it turned out to cut like butter. Who knew!
Step 7: Brick Sawing
Step 8: Seasoning
Step 9: Charcoal
Step 10: Bake!
Step 11: Afterword: Transplant Into Non-galvanized Steel Drum.
I moved the guts into a new, non-galvanized thirty-gallon steel drum ($50)--uncoated on the inside and with high-temperature paint on the outside. I talked to the folks at http://containerexperts.com in Minneapolis. Their regular line of work is manufacturing shipping containers and drums for businesses, but they sell steel drums to grill- and pit-barbecue-builders from time to time, and this is the model they recommended. No risk of metal-fume fever now.