Pre-heat oven to 400 degrees Fahrenheit.
Then, make the naan. In a bowl, combine the yogurt, baking powder and 1/3 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.
To assemble the naan pizzas, take 4 of the naans and spread tomato mixture onto all of them. Top pizzas with butternut squash, torn mozzarella cheese and sliced chili's.
Bake naan pizzas until cheese has melted. Remove from oven and garnish with fresh cilantro.