Place the plain flour in a large bowl. Pour in 1 tablespoon vegetable oil, and rub the oil into the flour. Add the baking powder, sugar, salt and yoghurt. Oil your hand and work the dough with one hand to combine. Pour in the water, and continue to mix with your hand to form a soft dough. Coat the dough in oil.
Oil a work surface lightly, and forcefully chuck the dough onto the work surface. Peel it up, form it into a ball and slam it onto the work surface again. Repeat until the dough is smooth and supple, about 5 minutes. Place the dough into a bowl, cover and let rest for 3 to 4 hours.
Unwrap the wedges of Laughing Cow® cheese, and place them in a small bowl. With the back of a spoon, soften the cheese into a paste.
Preheat the oven to 250 C / Gas 10 for 15 minutes. Divide the dough into 4 equal balls.
Roll out one ball of dough into a circle on a lightly floured work surface. Place 1/4 of the cheese in the centre.
Fold the edges of the dough over the top of the cheese, forming a triangle. The dough should overlap itself enough to seal the cheese completely inside. Gently roll the dough again into a circle; place on a baking tray. Repeat with the remaining dough and cheese.
Bake in the preheated oven until the naan is puffed and begins to brown deeply, about 5 minutes. Remove from the oven and brush with ghee or butter.