Preheat the oven to 200°C.
Punch down the dough. Divide the dough into 4 parts. Roll each part into a ball.
Divide the filling into 4 parts.
Dust the rolling board or worktop with little flour.
Take one ball of the dough and roll it out to a 3 inch circle.
Add one part of the filling in the middle of the circle.
Gather up the edges of the rolled dough to the centre, pinch it well to seal and press gently to flatten.
Dust the rolling board or worktop again with little flour and roll the stuffed naan into an oval shape of 3-4 inches in diameter and about 4-5 inches in long.
Place the rolled naan on a greased baking tray.
Repeat the above steps with the remaining dough and filling.
Brush the naans with little milk.
Sprinkle poppy seeds and saffron strands over the naan.
Bake in the hot oven for 10-15 minutes until they puff up and become light golden in colour.