Pre-heat oven to 400 degrees Fahrenheit.

Then, make the naan. In a bowl, combine the yogurt, baking powder and ⅓ cup of the warm water. Stir to combine and set aside.

In another large bowl, combine the 2 flours, baking soda and salt and stir in the yogurt mixture and remaining water, adding it in a little at a time until a dough forms. Turn dough onto a lightly floured surface and continue mixing with your hands until a round dough forms. Then place it in a clean oiled bowl and cover it with a towel and set aside.

While dough rests, toss the cubed butternut squash on a baking sheet with spices and olive oil. Arrange in a single layer and roast until fork tender, for about 35-40 minutes. Once done, remove from oven and set aside.

To make the tomato sauce, add all ingredients to a blender or food processor and puree until smooth. Transfer to a small pot and cook tomato sauce for about 10-12 minutes so it has reduced some of its liquid. Set aside.

After dough has rested, knead it for a few more minutes and then let it rest. Divide dough into 8 pieces and roll it into a small ball then using a lightly floured rolling pin, roll out the dough to about a 8-10 inch oblong shape.

Heat a large cast iron skillet on high and cook naan on each side for about 1-2 minutes. The bread should lightly turn golden brown with a few bubbles.