Quail Egg Roti and Wagon Wheel Fondue

In a medium bowl, whisk to combine dry ingredients. Add yogurt and mix with your hands until the dough comes together. Transfer to a lightly floured surface and knead dough 2 minutes. Portion into 90- gram pieces, roll into balls, and place on a sheet tray greased with clarified butter. Cover and refrigerate overnight. Liberally grease a half-sheet of parchment paper with clarified butter. Place a dough ball in the center and top with another sheet. Using a rolling pin, flatten dough until it almost reaches the edges of the parchment. Peel off the top layer of parchment only, and set flattened dough aside. Use the top parchment to roll the next dough ball, adding more clarified butter as needed, and topping with a fresh piece of parchment. When you peel off the top layer of parchment on the second piece of dough, flip it onto the first piece of rolled Roti and leave the parchment on top. Repeat with remaining dough balls. Chill.

In a small saucepot, bring cream to a boil and transfer to a double boiler. Add cheese and yolk, whisking until mixture is warm and thick. Transfer fondue to a Vitamix blender with crème fraîche and butter; blend. Season with salt, pepper, and Tabasco. Keep warm.

To a hot griddle, add clarified butter. Carefully peel the top layer of parchment paper from the Roti. With parchment still attached on top, place Roti on griddle and press it into the griddle using a spatula on the parchment. Carefully lift off the parchment. When golden, quickly flip Roti. When cooked and golden on both sides, transfer to a large platter. Top with a few spoonfuls of Fondue, fried eggs, and a sprinkle of allium powder. Garnish evenly with greens, herbs, and flowers. Season with salt and pepper.