COMBINE water, sugar and yeast in a large mixing bowl. Let stand 10 minutes or until bubbly.
HEAT milk, butter and cardamom or saffron just enough for butter to begin to melt; stir in salt and let stand until butter is melted. (Saffron should mostly dissolve).
STIR warm milk and 2 cups flour into yeast mixture until well mixed. Add remaining cup of flour and stir until dough is shaggy and nearly mixed. Turn onto a floured work surface.
KNEAD raisins into dough, adding as little additional flour as possible but enough so dough is no longer sticky. It should feel slightly tacky and soft.
PLACE in a well-oiled large bowl. Cover with a towel and let stand in a draft-free place 60-90 minutes until doubled in volume. Punch down with hands and let stand 15 minutes.
PREHEAT oven with a pizza stone on the upper rack to 500F. Or, heat a griddle on the stove over medium heat.
DIVIDE dough into 10 pieces. Roll into balls then press and stretch with hands to about 1/8-inch thickness, keeping raisins covered with dough as much as possible.
BAKE on pizza stone 3-4 minutes until bottoms are browned and tops bubble. Or on griddle bake 3-4 minutes on each side. Naan is best served immediately after baking. Leftover naan can be wrapped airtight and reheated briefly in the oven or a few seconds in the microwave.