Marmalade: Stir frozen Wild Blueberries, jam, and anise together and microwave until berries are defrosted, about 30 seconds. Peel and chop the pear and into small chunks. Add pears to the Wild Blueberry mixture and heat to a simmer.
Mini-Naans: Stir flour, sugar, dry yeast, and baking powder together in a bowl. Add the milk, oil, yogurt and egg. Stir until dough is smooth. Place covered dough in a warm place for 45-60 minutes, until about double in size.
Preheat oven to 425°F. Cover baking tray with parchment paper. Knead dough briefly with floured hands and divide into apricot-size balls. Press balls into flat cakes with the palm of your hand and place on baking tray. Brush with water and season with sesame seeds. Bake for approx. 8-10 minutes.
Topping: Add one dollop of yogurt and one dollop of marmalade on each naan and sprinkle with celery. Total preparation time: 45 minutes excluding rising time. Makes 10-12 mini-naans.
Nutritional Information per Serving
140 calories, 3g fat, 30mg sodium, 24g carbohydrates, 1g fiber, 4g protein, 20mg cholesterol