Heat a drizzle of olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the ground lamb and cook, breaking up with a spoon, until no longer pink, 5–7 minutes. Stir in tomato paste, cumin, paprika, cinnamon (if using), red pepper flakes, salt, and pepper. Cook 2 more minutes, remove from heat, and stir in parsley and lemon juice. Let cool slightly.

Preheat oven to 450°F (230°C). Place flatbreads on a parchment-lined baking sheet and brush lightly with olive oil. Spread a thin layer of the meat mixture over each round, leaving a small border for a crisp edge.

Bake for 6–10 minutes until edges are golden and topping is set. Remove from oven and garnish with extra parsley, a squeeze of lemon, and a pinch of sumac or Aleppo pepper. Serve warm with yogurt or tzatziki.