In a large mixing bowl, combine the flour, yeast, sugar, and half of the salt, then stir in the warm water and olive oil until a rough dough forms.

Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic, then cover with a damp cloth and let rest for 30 minutes.

While the dough rests, place the red bell pepper, onion, garlic, and fresh parsley into a food processor and pulse until finely minced but not liquid.

In a separate bowl, thoroughly mix the ground meat with the minced vegetables, tomato paste, paprika, cumin, red pepper flakes, and remaining salt.

Preheat your oven to 450°F (230°C) and place a large baking sheet or pizza stone inside to heat up.

Divide the rested dough into 4 equal pieces and roll each piece out on a floured surface into a very thin oval or circle, roughly 1/8 inch thick.

Spread a thin, even layer of the meat mixture over each flatbread, pressing it down gently with your fingers to ensure it adheres to the dough.

Carefully transfer the prepared flatbreads onto the hot baking sheet or stone using a peel or parchment paper.

Bake for 8-10 minutes until the edges are golden brown, crispy, and the meat topping is fully cooked.

Remove from the oven and stack them on a plate covered with a kitchen towel to keep them soft enough to roll.

Serve immediately with a side of lemon wedges, sliced red onions, and sumac for the authentic experience.