Activate the yeast with a little warm water and sugar. To a bowl add the flour, salt, and cinnamon, mix thoroughly. Add the apple sauce and activated yeast. Knead to a smooth dough. Apply a little oil, cover and set aside to double in size for about one to one and a half hour.
In the meantime, heat sugar over medium flame until caramelizes. Then add the butter and heavy cream, mix thoroughly taking care as it might splash. Remove from flame and set aside.
Heat a heavy bottomed pan over medium heat. Add a tablespoon butter and add the chopped apples. Cook for about 5-6 minutes. Then add the grated apples, cinnamon and caramel sauce. Cook until the mixture reduces and loses all the moisture. The consistency should be such that it is possible to roll the apple filling into balls.
Pulse the pecan and then add the butterscotch chips, pulse again.
Add this to the apple mixture, combine well, roll into nine balls.
Prepare the cinnamon butter by mixing bitter, brown sugar, and cinnamon. Set aside.
Once the dough has doubled in size, punch and knead to smooth dough. Divide the dough into nine equal portions.
Apply a little oil to a piece of aluminum foil. Take a portion of the dough and gently elongate with your finger tip to a 5-in disc. Place a portion of the caramel apple filling. Gently close the dough into a ball and flatten with your hand to about quarter inch thick naan.
Heat a cast iron pan over medium to high heat. When it is nice and hot, lower to gas mark level 6. Apple a generous amount of oil over one of naan. Transfer this side to the pan and let it cook for about 3 minutes. Then flip the pan and cook for about two minutes. Finally brush with a generous amount of cinnamon sugar butter.
Repleat with the remaining dough portions. Store in a cool dry place. Serve hot/warm with an extra smear of butter.
