Put the flour into a bowl. Add the yeast to one side of the bowl and the salt, sugar, and red chile powder to the other. To the middle, add the yogurt and oil. Mix well.
Slowly add just enough water (or more if needed) to bring the mixture into a soft dough. Knead on a clean work surface for 5 minutes, then put the dough into a lightly oiled bowl, cover and let it rest for one hour.
Combine the spice mix ingredients in a small bowl.
Divide the dough into 8 equal portions. Taking one portion at a time, roll it on a lightly floured surface into an oval about 6 to 7 inches long.
Brush a tiny bit of water on the naan and sprinkle with some of the spice mix, pressing it into the dough with your fingers so that it adheres properly.
Heat a flat pan and cook the naan on a low to medium heat for 2 to 3 minutes. Turn it over and cook the other side for a minute or until golden.
Remove from the pan and spread some ghee or butter on top. Repeat the process. Serve the naan fresh and warm.