Place a baking sheet or pizza stone in the oven on the middle rack. Preheat the oven to 450 F. Try and preheat the stone for at least 30 minutes.
Lightly flour a clean surface, begin rolling out one piece of dough into a medium size circle. If you start to notice that the dough is not stretching well, cover with a tea towel and allow the dough to rest for a couple of minutes to relax the gluten.
Continue this step with the remaining pieces of dough. Note: Make sure to keep every stretched dough covered well to prevent it from drying out. This is very important. You do not want the dough to dry out.
Once you have rolled out the dough, place it on parchment paper. Note: I baked three flatbreads at a time. This depends on how large your baking stone is. Place two or three doughs on parchment paper. Brush some olive oil along the edges of the dough and sprinkle some sesame seeds. Top the top with the lamb mixture, and using the back of the spoon press it into the dough a little.
Drizzle olive oil and place in the oven to cook for 10 minutes or until golden around the edges and bottom.
Once baked, place it on a wire rack or wooden board and garnish with some fresh chopped parsley.
Slice into pieces and ENJOY!