Combine crumbled feta, softened cream cheese, Greek yogurt, and lemon juice in a food processor. Pulse until smooth and creamy, about 2-3 minutes. The mixture should be light and fluffy, not grainy. Fold in fresh herbs by hand to keep their vibrant color intact.

Mix olive oil, zaatar, and garlic powder in a small bowl. Let this fragrant mixture sit for 5 minutes so the spices bloom and release their essential oils.

Preheat your oven to 400°F. Brush each naan generously with the zaatar oil mixture, ensuring every corner gets coverage. Place on a baking sheet and toast for 6-8 minutes until edges are golden and crispy. The naan should sound hollow when tapped.

Spread warm naan with generous dollops of whipped feta while the bread is still hot. The contrast between warm, crispy bread and cool, creamy feta creates an irresistible texture combination. Sprinkle with extra zaatar if desired.