Why doesn't my conventional-oven Naan bread taste authentic?

Why doesn't my conventional-oven Naan bread taste authentic?

I recently tried this recipe for Naan bread in an oven, and followed it
diligently, but the product that came out did not have that characteristic
flavor of Naan. It was more like a pizza bread without topping. Also, it
was a bit puffier than the Naan they serve in restaurants, which is of a
flat nature.
Is the flavor that you get in an authentic Indian restaurant solely
because of the clay oven? What can I do to improve this recipe?
EDIT: Thanks for the answers. I tried the stove top method and although it
charred, it did not give that flavor. It was more like overcooked roti :).
Which makes me wonder how come roti and nan taste so different (they have
similar recipes)
EDIt#2: Some of you have suggested doing this on a bar be que grill. Can
nan be done on an open campfire? That would be something!