In a bowl, combine the flour, olive oil, and a pinch of salt.

Dissolve the dried active yeast in lukewarm water.

Add the yeast mixture to the flour mixture and knead until smooth using a dough hook.

Cover the dough and let it rest in a warm place for 45 minutes.

Heat sunflower oil in a frying pan.

Cook the beef mince until crumbly.

Add the red pepper to the beef and cook for 2 minutes.

Stir in the ground cumin and cinnamon.

Season with salt and black pepper.

Stir in the chopped dried apricots.

Remove the beef mixture from the heat and allow to cool.

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

On a floured surface, roll out the dough into an 18 x 14 inch rectangle.

Cut the rectangle into 6 equal pieces.

Place the dough pieces on the baking sheet.

Spoon the beef mixture along the center of each dough piece.

Roll the sides of the dough up to enclose the filling, creating a 'boat' shape.

Squeeze the ends together to seal.

Sprinkle the crumbled feta cheese on top of each flatbread.

Bake for 20 minutes.

Garnish with fresh mint strips before serving.