Activate yeast in warm water with a pinch of sugar. Let it bloom for 5-10 minutes.

In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, prepare the topping: In a bowl, combine ground lamb, chopped onion, minced garlic, drained diced tomatoes, chopped parsley, chopped mint, cumin, coriander, red pepper flakes, and black pepper. Mix thoroughly.

Preheat oven to 232 °C (230 °C) with a baking stone or heavy baking sheet inside.

Punch down the risen dough and divide it into 4 equal portions. On a lightly floured surface, roll or stretch each portion into a thin oval or rectangular shape.

Carefully transfer the dough bases to parchment paper. Spread a generous layer of the lamb mixture evenly over each dough base, leaving a small border.

Slide the parchment paper with the flatbreads onto the preheated baking stone or sheet. Bake for 10-15 minutes, or until the crust is golden brown and the lamb is cooked through.

Remove from oven, let cool slightly, then slice and serve immediately.