Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in 2 tablespoons kosher salt. Slice white and light green parts of scallions into ½-inch pieces. Slice dark green parts of scallions into 1-inch pieces. Fill a medium bowl with ice water; set aside. Add all sliced scallions to boiling water; cook, stirring occasionally, 30 seconds. Add basil; cook 10 seconds. Drain and immediately transfer mixture to ice bath. Let stand 2 minutes. Drain well.

Place scallion mixture, grapeseed oil, lemon juice, cumin seeds, coriander seeds, and remaining ½ teaspoon kosher salt in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, ½ tablespoon at a time, as needed to reach desired consistency. Season with additional salt to taste. Make the carrots

Preheat oven to 425°F. Toss together carrots, olive oil, and kosher salt on a large rimmed baking sheet. Roast until almost tender, about 15 minutes. Remove from oven. Drizzle carrots with honey, and sprinkle with Espelette; toss to coat. Roast at 425°F until carrots are tender and glazed, 8 to 12 minutes, stirring every 4 minutes.

Spread ricotta evenly over naan, leaving a ½-inch border. Top evenly with carrots and any remaining honey mixture from baking sheet. Drizzle each flatbread with about 1 tablespoon chermoula; reserve remaining chermoula for another use. Garnish with sea salt, lemon zest, and black pepper.