Dissolve the baker's yeast in the barely warm water and let it rehydrate for 5 to 10 minutes.
In the bowl of your food processor, with the dough hook, mix the flour, salt, sugar, yogurt and oil.
Then add the water and the yeast mixture. Let knead for 15 minutes (more if you do it by hand), the dough should be soft and form a ball that comes off the sides. Add flour if necessary to prevent the dough from sticking.
Cover the dough with a clean, dry cloth or cling film and let it rest for at least 2 hours in a very slightly ajar oven where you have also placed a bowl of hot water. The idea is to create a slightly humid and warm atmosphere in your oven. The dough should double or even triple in volume.
Then peel off the dough and divide it into 12 small balls.
Using a rolling pin, roll out the first ball on a floured work surface to a thickness of 2 to 3 mm. Roll out a second ball to make two similar sized discs.
Spread the first disk with cream cheese (at least 1 tablespoon of The Laughing Cow type), leaving a good centimeter free on the edge.
Lightly moisten the edge and place the second disk on top of the first. Weld the two discs together, pressing gently without pushing the cheese out.Repeat with the remaining dough balls. Heat a non-stick pan (or crepe pan, cast iron or plancha) over high heat without fat and cook the naans, one by one, for 3 minutes on each side.
If you wish, you can lightly brush the butter with garlic and fresh coriander.Enjoy your meal!
