Step 1In the bowl of a mixer with a paddle attachment, mix three-fourths cup warm water, yeast and sugar, and let the mixture activate for 10 minutes.
Step 2Add 1 cup water, 1 tablespoon olive oil, 1 cup flour and 1 tablespoon salt and mix slowly on low speed. Gradually add remaining flour and mix on low-medium speed for about 10 minutes, until the dough is elastic and smooth.
Step 3Turn the dough out into a greased bowl, brush with some olive oil and cover with plastic wrap. Allow the dough to rise in a warm place for about 45 minutes. Punch down, divide into 16 portions and roll into rounds. Place them on parchment paper on the counter, brush with a little olive oil and keep covered with plastic wrap.
Step 4Put a large thin-bottomed baking sheet or pizza stone in the middle of the oven and heat to 500 degrees. On a floured surface (still using the pizza flour) roll out a round of dough with a rolling pin, very thinly to about 8 inches by 15 inches. Transfer the dough to another baking sheet and gently transfer the dough again to the hot baking sheet or stone in the oven. Brush very lightly with olive oil and sprinkle with cilantro, curry powder and the remaining salt.
Step 5Bake the flatbreads until golden and bubbly, about 3 to 4 minutes if using a pizza stone and 4 to 5 minutes if using a baking sheet. Remove and cool on a cookie rack. Repeat to make 16 flatbreads.