The bad news is I am not publishing it just yet. I tried more than 30 recipes for nan bread last summer. They were all nice but none was anything like a restaurant nan. The intense heat of the tandoor oven cannot easily be replicated at home. Also you do not get the smokey flavour from the juices of the meat cooking alongside the nan in the tandoor.
Domestic ovens make the dough crusty all over.
My current answer to the problem is to cheat. I buy extra nan breads every time I go to a restaurant or get a takeaway. I then freeze them and re-heat them when I cook at home. I now have a foolproof recipe for pilau rice. Unfortunately you'll have to buy the TUSC gift pack from Chilli Willie's Spices by Post to get hold of it.