Preparation

1. In a large bowl, combine whole-wheat pastry flour, all-purpose flour, yeast, salt and sugar and mix well. In a small bowl or measuring cup, stir the pumpkin, yogurt and oil. Stir into the flour mixture, switching to kneading when it gets hard to stir. Knead until smooth and well mixed. The dough should be soft and easy to handle. If necessary, add a little water to make it softer, or flour if it is sticky. Place the dough in an oiled bowl and cover. Let rise for an hour.
2. Smear a light coating of oil on the counter and dump out the dough, then divide in eight pieces. Form each into a disk and put on the counter to rise, covered with a towel. Let rise for half an hour, then pat or roll out on the oiled counter into eight-inch circles. Let rise for another 15 minutes.
3. Put a griddle or large cast iron pan over high heat for three minutes. Smear with a little oil. Transfer each dough round to the hot pan, cooking for two minutes per side, flipping as they brown. Reduce the heat to medium after the first naan is done and the pan is fully heated.
4. Transfer to a platter to cool.