For naan: Grind the kamut in a grain mill or the Vitamix dry grinding container, then pour into a large bowl to cool. Add the chickpea flour, yeast, salt and sugar and mix well. In a cup, stir the sweet potatoes, yogurt and coconut oil. Stir into the flour mixture, switching to kneading when it gets hard to stir. Knead until smooth and well mixed. It should be soft and easy to handle, if necessary, add a little water to make it softer, or flour if it is sticky. Place the dough in an oiled bowl and cover, let rise for an hour.
While the dough rises, make the chutney. In a small pot, warm the oil over medium heat and add the white parts of the scallions, turmeric, mustard seeds and jalapeno and cook, stirring. Cook until the onions are softened and the seeds pop and turn grey. Add the sugar and vinegar and stir until the sugar is dissolved. Add the salt, spices and ginger and stir for a minute to soften the ginger, then add sliced bananas. Stir until the bananas are starting to dissolve but not completely mashed. Take off the heat and adjust seasonings.
To finish the breads: Smear some olive oil on the counter and dump out the dough, then divide in 8 pieces. Form each into a disk and put on the counter to rise, covered with a towel. Let rise for half an hour, then roll out on the oiled counter into 8 inch circles. Sprinkle with sesame seeds and pat to press them into the dough. Let them rise for another 15 minutes.
Put a griddle or large cast iron pan over high heat for 3 minutes. Transfer dough pieces to the hot pan, cooking for 1-2 minutes per side, flipping as they brown. Reduce the heat to medium as you go and the pan is fully heated. Transfer to a platter to cool.
