Whisk the bread flour, salt and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup (190ml) water, and 1 1/2 tablespoons butter together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Meanwhile, prepare the filling by melting 2 tablespoons of butter in a frypan over medium-low heat. Stir in the onion, garlic, ginger, coriander, cumin, cinnamon and chilli powder. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Stir in the raisins, coconut and 2 tablespoons of water. Cover and cook 10 minutes longer; set aside.
Preheat an oven to 230 degrees C. Place a large baking tray into the oven to preheat. Dust a second baking tray heavily with flour.
Punch down the dough and divide into 4 pieces. Roll each piece into an 20cm round, then spoon the filling into the middle of the dough. Bring the edges of the dough over the filling, and pinch to seal. Carefully roll the dough out into 20cm ovals and place onto the floured baking tray. Cover with a towel and allow to rise for 15 minutes.
Carefully transfer the naan onto the hot baking tray in the preheated oven. Bake until the naan have puffed up and are golden, 10 to 12 minutes. Serve hot.