To prepare the basil chermoula, bring 2 quarts of water to a boil in a medium saucepan over medium-high heat. Stir in 2 tablespoons of kosher salt.

Cut the white and light green parts of scallions into 1/2-inch pieces, and the dark green parts into 1-inch pieces.

Fill a medium bowl with ice water. Add all sliced scallions to the boiling water and cook for 30 seconds. Then add basil and cook for an additional 10 seconds.

Drain the scallion and basil mixture and immediately transfer it to the ice bath. Let it stand for 2 minutes, then drain well.

In a blender, combine the scallion mixture, grapeseed oil, lemon juice, toasted cumin seeds, toasted coriander seeds, and remaining 1/2 teaspoon of kosher salt. Process until smooth, adding up to 3 tablespoons of water gradually as needed to achieve the desired consistency. Season with additional salt to taste.

To prepare the carrots, preheat the oven to 425°F.

Toss the carrots with olive oil and kosher salt on a large rimmed baking sheet. Roast until almost tender, about 15 minutes.

Remove from the oven and drizzle the carrots with honey, then sprinkle with Espelette pepper. Toss to coat.

Return the carrots to the oven and roast at 425°F until tender and glazed, for about 8 to 12 minutes, stirring every 4 minutes.

To assemble the flatbreads, spread ricotta evenly over the naan, leaving a 1/2-inch border.

Top evenly with the roasted carrots and any remaining honey mixture from the baking sheet.

Drizzle each flatbread with about 1 tablespoon of the prepared chermoula, reserving the remaining chermoula for another use.

Garnish with sea salt, grated lemon zest, and black pepper to taste.