Start by pan frying the carrots in a pan with butter and honey to brown. Transfer into a baking tray, sprinkle with cinnamon and bake for 15-20 minutes. Meanwhile, make the flat bread by mixing together  the self raising flour and yogurt, season with salt, pepper and cumin seeds and needs to a smooth dough. Allow to sit for 15-20 minutes. Meanwhile, make the whipped cream by blitzing together the ricotta, Danish cheese, salt and pepper and 1 tbsp olive oil to a soft smooth cream. Also make a mint pesto by blitzing together the 100ml olive oil, garlic clove, fresh mint leaves and season with salt and pepper. Finally, divide the flatbread dough into 6 and roll out each piece into a thin round and fry in a lightly oiled pan on both sides for 1-2 minutes. To serve, spoon the cream onto a large plate and place over the roasted honey and cinnamon carrots. Drizzle over the mint pesto and serve with the warm flatbreads on the side.