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, 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 until just creamy (see note). Adjust the seasoning.
Place the pitas on the prepared sheet and spread each one with one-quarter of the meat mixture. Bake for 12 minutes or until the flatbread is light golden brown. 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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.