Combine the flour, instant yeast, sugar, salt, and baking powder in a large bowl. Add the yogurt, oil or ghee, and 240 ml warm milk or water, mixing into a shaggy dough, then add more liquid only as needed until a soft, slightly tacky dough forms. Knead for 8–10 minutes until smooth and elastic — the dough should be soft and supple rather than stiff. Transfer to a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1¼ hours, or until doubled.

While the dough rises, mix the coconut, almonds, raisins, sugar, cardamom, and a pinch of salt. Add 2 tablespoons milk or cream first and mix, adding a little more only if needed — the filling should clump lightly when pressed in your hand without turning wet or pasty. Mix in some of the chopped pistachios if using. Keeping the filling on the drier side matters here, since a wet filling leaks during rolling and prevents the naan from puffing properly.

Punch down the dough lightly and divide it into 8 equal pieces, shaping each into a ball. Cover and let rest for 10 minutes so they relax. Divide the filling into 8 equal portions.

Flatten one dough ball into a small round, about 10–12 cm wide, leaving the center slightly thicker than the edges. Place one portion of filling in the center, gather the edges up, and pinch tightly to seal. Turn seam-side down and let rest for 2–3 minutes, then gently roll or press into an oval or teardrop shape about 16–18 cm long. Repeat with the remaining dough and filling. Roll gently and evenly rather than pressing hard — too much pressure breaks the filling through the dough, and any thin spots can be lightly dusted with flour and patched before cooking.

Heat a cast-iron skillet, heavy frying pan, or tawa over medium-high to high heat until very hot. Place one naan onto the dry hot pan and cook for 1–2 minutes on the first side, until bubbles form and the underside has browned spots. Flip and cook the second side for 1–2 minutes more, until cooked through with deeper blistered patches, holding it briefly near a flame or under a hot broiler for extra color if you like. Transfer to a plate and immediately brush with melted butter or ghee. Repeat with the remaining naans. The finished naan should puff in places, show golden-brown blistering, and feel cooked through but still soft, with a warm, fragrant filling inside.

Brush all the cooked naans with more butter or ghee if desired and sprinkle lightly with chopped pistachios. Serve warm.