Take flour in a mixing bowl. Add yeast, sugar, salt, baking powder, baking soda to it and mix well.
Make a dent in the middle. Add curd, milk and oil.
Gather together to make dough and knead well for 5 minutes until smooth. Keep aside for 2 hrs atleast.
Keep covered leaving enough space for the dough to rise and cover the mouth of the bowl with cling wrap or lid. Let it be a warm space.
The dough would have risen and doubled in volume. Punch down and knead again to make it smooth.
Soak almonds in warm water for an hour and peel off the skin.
In a blender, coarsely grind the glazed cherry, sugar, almonds and cashews. Set aside in a bowl.
Divide the dough into 4 equal sized balls.
In a well dusted counter top, use your hands to spread the dough into a small disk.
Spoon 2 tablespoon of the ground sweet mixture.
Cover and pinch the ends together as shown in the picture.
Again dust and roll out into thick, oblong naans.
While rolling, if the naan shrinks back, drizzle some oil in the counter top and again roll out.
Flip and roll both sides for even distribution of the mix throughout the dough.
Heat a pan and cook the naan in medium flame. You can cook covered to make it puff up as it makes the naan soft.
Flip and butter if desired and cook until brown spot appears here and there. Cook in low to medium flame for even cooking.