• Melt butter with olive oil in a skillet over medium heat. When the butter is melted, add the leeks and scallions and ¼ tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for about 5 minutes, until the leeks and scallions are soft.
• Put the leek/scallion mixture in a medium bowl and stir in the chopped mint and parsley.
• Using the same skillet you cooked the leeks in, add the ground lamb over medium-high heat, breaking up with a spatula as it cooks. Cook until browned, about 6 minutes.
• While the lamb is cooking, pre-heat the oven to 500 degrees and lightly flour two 12-inch round pans (can also do one at a time). Divide flatbread dough into two and on a lightly floured surface, roll each out into two thin 12-inch circles. You may have some excess dough left over. Place each round on prepared baking sheets. 
• Lightly brush each dough round with olive oil and leaving a ½-inch border on the dough, equally divide the leek mixture, lamb, and feta across the two dough rounds. Add red pepper flakes and remaining salt and pepper.
• Bake for about 12 minutes, or until flatbreads are turning golden and getting crispy on the edges.
• Garnish with more fresh mint. Slice and serve.

Flatbread Dough

• Mix yeast and water in a large bowl and let rest for 2 minutes.
• Stir salt, sugar, and extra-virgin olive oil into the mixture.
• With a wooden spoon, mix the flour into the mixture. 
• Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.