For the flatbread, combine the yeast, flour, sugar and salt in a food processor. Pulse until combined.

Slowly add the water until a ball forms, then transfer to a floured surface.

Knead the dough until it is smooth and elastic. Form into a ball and place in an oiled bowl to get rise until doubled in size (about 1 hour).

Punch down the dough and split into four equal balls. Cover with plastic wrap and let rise for an additional 45 minutes.

For the sauce, combine the olive oil, Baharat spice blend and tomato paste in a large bowl.

Add in the garlic, tomato, onion, lamb and salt, mixing to combine.

Preheat oven to 475F with a pizza stone in the bottom. If you do not have a pizza stone, preheat the oven to 500F with a well oiled cookie sheet.

When the dough is ready, roll each ball out into a thin disk (about 8"-10"). Spread topping evenly onto each flatbread.

Bake until crust is golden and lamb is cooked through (about 6-10 minutes).

Garnish with parsley to serve