Add flour salt, baking powder and sugar to a large bowl, whisking to combine. Add 1 cup yogurt, and stir until a shaggy dough forms. Turn dough out onto a lightly floured work surface, and knead until a mostly smooth ball of dough forms (1 to 2 minutes). Divide dough into 4 pieces, and shape each into a ball. Cover with plastic wrap and let rest for 15 minutes.

While the dough is resting, prepare some of the toppings. Add 1 cup yogurt, grated garlic and 3/4 tsp kosher salt to a medium bowl, whisking to combine. Season to taste with additional salt. Set aside. Cook butter in a small saucepan over medium heat until the butter turns a deep golden brown color and takes on a nutty aroma (about 5 minutes). Take the saucepan off the heat, and stir in the curry powder and a pinch of salt. Let cool for a moment then season to taste with additional salt. Set aside.

Place a large, cast-iron skillet over medium heat. While the skillet is heating up, roll 1 ball of dough on a lightly floured surface into a 1/8" thick round (doesn't have to be perfect). Add 1 tablespoon of olive oil to the hot skillet (it should smoke a little), then carefully add the dough round. Cook until the bottom is golden brown and the top starts to bubble and puff (about 2 minutes). Flip and cook until the other side is golden in spots (1 to 1.5 minutes longer). Transfer to a plate, and then repeat this process with the other 3 balls of dough. I like to roll out the next ball while one is cooking in the skillet.

To serve, slather each flatbread with garlic yogurt, then top with eggs, cilantro leaves and a drizzle of curry brown butter. Finish with a sprinkling of flaky sea salt and freshly ground black pepper. Enjoy immediately!