Dough

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1 ¾ cups (9 ⅔ ounces) bread flour

1 teaspoon sugar

¾ teaspoon instant or rapid-rise yeast

¾ cup ice water

2 tablespoons extra-virgin olive oil

1 teaspoon salt

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Topping

3 tablespoons Turkish hot pepper paste

1 tablespoon tomato paste

1 garlic clove, minced

¾ teaspoon smoked hot paprika

¾ teaspoon ground allspice

½ teaspoon salt

1 cup coarsely chopped red bell pepper

⅔ cup coarsely chopped onion

4 ounces ground lamb

¼ cup chopped fresh parsley

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1. FOR THE DOUGH Pulse flour, sugar, and yeast in food

   processor until combined, about 5 pulses. With processor

   running, slowly add ice water and process until dough is

   just combined and no dry flour remains, about 10 seconds.

   Let dough rest for 10 minutes.

2. Add oil and salt to dough and process until dough forms

   satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.

3. Press down on dough to deflate. Transfer dough to

   lightly floured counter, divide into quarters, and cover

   loosely with greased plastic. Working with 1 piece of dough

   at a time (keep remaining pieces covered), form into rough

   ball by stretching dough around your thumbs and pinching

   edges together so that top is smooth. Space balls 3 inches

   apart, cover loosely with greased plastic, and let rest for 1

   hour.

4. FOR THE TOPPING Process pepper paste, tomato paste, garlic, paprika, allspice, and salt in clean, dry work bowl until well combined, about 20 seconds, scraping down sides of bowl as needed. Add bell pepper and onion and pulse until finely ground, about 10 pulses. Add lamb and parsley and pulse until well combined, about 8 pulses.

5. Adjust oven racks to upper-middle and lower-middle

   positions and heat oven to 350 degrees. Grease 2 rimmed

   baking sheets. Generously coat 1 dough ball with flour and

   place on well-floured counter. Press and roll into 9-inch

   round. Arrange round on prepared sheet, with edges fitted

   snugly into 1 corner of sheet, and reshape as needed. (If

   dough resists stretching, let it relax for 10 to 20 minutes

   before trying to stretch it again.) Repeat with remaining

   dough balls, arranging 2 rounds on each sheet in opposite

   corners.

6. Using back of spoon, spread one-quarter of topping in

   thin layer on surface of each dough round, leaving ¼-inch

   border around edge.

7. Bake until edges of flatbreads are set but still pale, 10 to

   12 minutes, switching and rotating sheets halfway through

   baking. Remove flatbreads from oven and heat broiler.

8. Return 1 sheet to upper rack and broil until edges of

flatbreads are crisp and spotty brown and filling is set, 2 to

4 minutes. Transfer flatbreads to wire rack with spatula and

let cool for 5 minutes before serving. Repeat broiling with

remaining flatbreads.