Stir frozen wild blueberries, jam, and anise together and microwave about 30 seconds until berries are defrosted. Peel, and chop the pear and into small pieces and add to the wild blueberry mixture. Heat until simmering.
Stir flour, sugar, dry yeast, and baking powder together in a bowl. Add milk, vegetable oil, yogurt and egg and stir until dough is smooth. Place covered dough in warm place for 45-60 minutes to rise about double in size.
Pre-heat oven to 425 F (200 C) and cover baking tray with parchment paper.
Knead dough briefly with floured hands and divide into apricot size portions. Make each portion into a ball, then press into flat cakes with palm of the hand. Put flat cakes on baking tray, brush with water and season with sesame seeds. Bake for approximately 8-10 minutes.
Rinse, clean, and finely chop celery. Add one dollop of yogurt and one dollop of marmalade on each naan and sprinkle with celery.
Calories 140, Fat 3 g, Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 24 g, Protein 4 g, Fibre 1 g