Place the mince, garlic, cumin, chili flakes, carmelised onions, salt and pepper in a bowl and mix well to combine. Heat a large non stick frying pan over high heat. Brush the flatbreads with 1 tablespoon of the olive oil and cook for 30 seconds - 1 minute each side or until golden. Remove and set aside.
Add the remaining oil and the mince mixture to the pan and cook, breaking up any lumps with a wooden spoon, for 6-8 minutes or until golden and cooked through. Spread 1/4 cup of the yogurt over each flatbread and top with the mince, tomatoes, mint and pine nuts and drizzle with lemon juice