- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a skillet over medium-high heat, lightly brown the meat in the oil, breaking it up with a wooden spoon as it cooks. Add the onion, garlic and spices. Continue cooking for 3 minutes. Season with salt and pepper. Remove from the heat.
- Transfer the mixture to a food processor. Add the tomato, yogurt and herbs. Pulse the mixture a few times until creamy (see note). Adjust the seasoning.
- Place the pitas on the prepared baking sheet and spread each one with one-quarter of the meat mixture. Bake for 12 minutes or until the flatbreads are lightly golden. Let cool, then garnish with more parsley and mint.
Be careful not to grind the meat mixture too finely—you want a meaty texture, not a paste.