Place the yeast in a bowl and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
Add the flour, sugar, baking powder, salt, yogurt and melted butter to the bowl of a stand mixer and also add the yeast and water mixture.
Mix the dough together using the dough hook until combined.
Once combined, continue to knead the dough with the dough hook for 10 minutes. By this point the dough will be quite sticky.
Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.
Meanwhile, make the coconut and almond filling by mixing the ground almonds, desiccated coconut, sugar, and butter together in a small bowl, until combined. Put to one side.
Dust the work surface with a good sprinkling of flour. Divide the dough into 6 balls. Or into 12 balls if you like smaller naan.
Dust each dough ball with flour and roll each one out into rectangles, approx. 10cm x 5cm (or 5cm x 2,5cm)
Divide the coconut/almond mixture between the dough rectangles, spreading it out, so it covers half of the dough. The filling may be a little crumbly, but that's fine. Do not overfill, there is quite a lot of sugar in this mixture.
Fold the dough over, so you now have a square of dough, measuring approx. 5cmx5cm (or half of that) and seal the edges with your fingertips. Repeat with the remaining dough.
Carefully shape each dough square into a teardrop or oval shape, approx 15cm (or half of that) long and about 10cm (or half of that) wide at the widest point. I prefer to use my hands for this part, but you can use a rolling pin if you prefer. Don’t worry if the naan breads are a little smaller. You basically want to get the dough fairly thin, but without the filling leaking out.
Heat a large frying pan (either a non-stick or a seasoned cast iron pan) over a high heat. When very hot, place a naan bread in the dry pan and fry for approx. 3 minutes, until it puffs up.
Turn the naan bread over a cook for another 3 minutes until golden patches appear on the bread. You can cook it for longer if you prefer darker patches (the pan may smoke a little if cooking for longer, so you may need to carefully wipe it out after cooking each naan).
When the naan bread is cooked, place on a baking tray and brush the top generously with the melted butter (approx 3/4 butter tbsp for each naan).