Meanwhile, heat some oil in a frypan over medium heat, add the onions and cook for a few minutes before adding the lamb.
Once the lamb has started to fry, add the baharat spice and continue cooking until the lamb has browned. Add the tomatoes and simmer for a few minutes, then add the sweet potato and mix to combine. Remove from heat and set aside.
Preheat oven to 200C.
When the dough has risen, punch down, then divide into 3 portions. Roll each portion out on a floured benchtop into a round. Spoon ⅓ of the lamb mixture onto each round of dough, leaving a border all the way around, then sprinkle each with ⅓ of the feta and pinenuts. Repeat.
Then bring the edge of the dough just over the lamb, crimping as you go. Brush the edge with some olive oil and sprinkle with some sesame seeds. Place each flatbread on a lined baking tray and bake for 15-20 minutes or until dough is golden brown. Remove from oven.