In a large bowl, combine the flour, yeast, sugar, and salt. Add warm water and olive oil, mixing until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 45 minutes.

While the dough rises, prepare the topping. Place the red bell pepper, onion, garlic, and parsley into a food processor. Pulse until finely minced but not a liquid.

In a mixing bowl, combine the minced vegetables with the ground lamb, tomato paste, paprika, cumin, chili flakes, salt, and pepper. Mix thoroughly with your hands.

Preheat your oven to 475°F (245°C). Place a baking sheet or pizza stone in the oven to get hot.

Divide the risen dough into 4 equal balls. On a floured surface, roll each ball out into a very thin oval or circle (about 2-3mm thick).

Spread the meat mixture thinly and evenly over the dough, pressing it down slightly with your fingers or a spoon. Do not overload it.

Carefully transfer the lahmacun onto the hot baking sheet in the oven.

Bake for 5-7 minutes, or until the edges are golden brown and crispy and the meat is cooked through.

Remove from the oven and serve immediately with fresh lemon wedges.