Foryoueats: Lahmajun (Armenian Flatbread With Spiced Lamb)

Ingredients

• For the Dough (see note):
• 400g (2 3/4 cups plus 2 tablespoons) bread flour
• 2g (1/2 teaspoon) instant yeast
• 15g (1 ​​tablespoon) sugar
• 9g (1 tablespoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 265g (1 cup plus 1 tablespoon) room-temperature water (about 75˚F/24˚C)
• 23g (2 teaspoons plus 1 tablespoon) vegetable oil, divided
• For the Topping:
• 1 large red bell pepper (8 ounces; 225g), stemmed, seeded, and cut into 1-inch pieces
• 1 small yellow onion (4 ounces; 115g), quartered lengthwise
• 1 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 1/4 cup (4g) fresh parsley leaves and tender stems
• 3 tablespoons (45g) mild biber salçasi pepper paste (see note)
• 2 tablespoons (30g) tomato paste
• 2 medium garlic cloves (10g), peeled
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 8 ounces (225g) ground beef, at least 15% fat, or ground lamb
• For the Salad (optional):
• 1 medium red onion (8 ounces; 225g), thinly sliced
• 1/2 cup (8g) fresh parsley leaves and tender stems, coarsely chopped
• 2 tablespoons ground sumac (see note)
• 1 tablespoon (15ml) extra virgin olive oil
• 1 tablespoon (15ml) fresh lemon juice
• 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• For Serving:
• Lemon wedges