1. Step 1: Prepare Dough. In a small bowl, combine warm water, sugar, and yeast. Let sit 5-10 minutes until foamy. In a large bowl, whisk flour and salt. Add yeast mixture and olive oil; mix until shaggy dough forms. Turn onto floured surface and knead 5-7 minutes until smooth and elastic. Grease bowl with olive oil, place dough in, turn to coat, cover, and let rise in a warm place 60-90 minutes until doubled.

2. Step 2: Prepare Topping. In a large bowl, combine ground lamb, drained tomatoes, minced onion and bell pepper, parsley, tomato paste, garlic, Aleppo pepper, cumin, paprika, salt, black pepper, and olive oil. Mix thoroughly with hands until evenly combined. Set aside.

3. Step 3: Assemble and Bake. Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper. Punch down dough. Divide into 12-16 equal pieces. On a floured surface, roll each piece very thin (about 4-5 inches diameter, 1/16-1/8 inch thick). Spread 1-2 tablespoons topping thinly over each, leaving a small border. Arrange on baking sheets without overcrowding. Bake 8-12 minutes until edges golden and topping cooked through. Rest 2 minutes.

4. Step 4: Prepare Yogurt Drizzle. In a small bowl, combine Greek yogurt, chopped mint, lemon juice, and a pinch of salt. Stir until smooth. Serve warm lahmacun bites with yogurt drizzle.