Combine flour, yeast, and salt in a large bowl. Add olive oil and warm water, mixing until a dough forms. Knead for 8 minutes until smooth and elastic. Cover and let rise in a warm place for 30 minutes.

Preheat your oven to 240°C (465°F) with a baking sheet or pizza stone inside.

In a bowl, combine ground turkey, grated onion, garlic, red bell pepper, tomato paste, cumin, paprika, Aleppo pepper, half the parsley, and half the mint. Season with salt and pepper, mixing thoroughly with your hands.

Divide the dough into 8 equal pieces. Roll each piece on a floured surface into thin oval shapes, about 3mm thick.

Spread a thin layer of the turkey mixture over each flatbread, pressing it to the edges.

Carefully transfer 2-3 lahmacun to the preheated baking sheet. Bake for 8-10 minutes until the edges are golden and crispy and the turkey is fully cooked, reaching an internal temperature of 74°C (165°F).

While baking, prepare the sumac yogurt by mixing Greek yogurt with sumac, lemon juice, and a pinch of salt.

Remove lahmacun from oven and immediately top with dollops of sumac yogurt, pickled banana peppers, and remaining fresh herbs.

Serve hot with fresh lemon wedges on the side. Roll up like a wrap or eat flat with a knife and fork.