Prepare the yeast and let it double in size. Add it to the flour, yogurt, and salt, and knead the dough. You don't need extra liquid; the yeast mixture is enough. Add the oil, gather the dough, shape it into balls, and roll out the flatbreads. Keep them covered with a towel.

For the filling, finely chop the onion, tomato, parsley, and mint. Add the ground beef, spices, and oil. The oil in the recipe helps keep the meat from drying out while baking. Spread the filling evenly over each flatbread.

Cook the flatbreads in a nonstick skillet, then arrange them on a baking sheet and bake from the top just until the meat is cooked through—just a few minutes.