Velzian Cuisine

While the Velzian people are mostly known for their ability to survive in incredibly hostile environments such as the Glass and Red Deserts, another well known thing is their food.
  Despite living in these locations, they still manage to make astounding dishes from what they have. Two of said dishes are listed below.

Sun-Warmed Flatbread

A soft flatbread recipe that is very popular for how easy to make it is. It takes few ingredients, and a lot of those can be found in the desert or in the caves below.
Most of the time, this flatbread is made with flour from a specific vine that grows underground. When the leaves are powdered up, it becomes a nice, dry flour. This can be substituted by any other kind of flour, but considering this type is about as local as it comes it is the most used type.
It is common to serve this with basil and sun-dried tomatoes as toppings, and some will even put cheese on top of their flatbread to add to the flavor.

Ingredients

• 1 cup Very Warm Water
• 2-2 1/2 cups All-Purpose Flour
• 1 teaspoon Instant Yeast
• 1 tablespoon Olive Oil
• 1 teaspoon Salt

Instructions

1. In a large bowl, mix together the water, 2 cups of flour, yeast, olive oil, and salt until it forms a dough.
   
2. If the dough isn’t coming together and clearing the sides of the bowl, sprinkle in more flour, a couple tablespoons at a time until it clears the sides and bottom of the bowl.
   
3. Knead the dough by hand for about 8-10 minutes.
   
4. Place dough in an oiled bowl and cover with a paper wrap or towel.
   
5. Let the dough rise until doubled, about one hour.
   
6. Divide the dough into 6-8 pieces and cover it with a paper wrap or towel to let it rest for 10 minutes.
   
7. Roll out the pieces of dough to around 6-8 inch circles (15-20 cm) as evenly as possible.
   
8. Dry fry them on a hot pan or skillet for 2-3 minutes each side, or until they are puffed wit some browned spots. If they are taking longer to cook, increase your heat so they don’t dry out too much.
   
9. Stack the flatbread on a wire rack underneath a tea towel to keep them soft.

Desert Cheese Fondue

Often had with the above recipe, this fondue is a special treat amongst all in the desert. It is mostly made with local ingredients, such as cheese from desert livestock and spices grown underground.

Ingredients

• 2 cups shredded Gruyere cheese
• 1 ½ cups shredded Swiss cheese
• 2 tablespoons cornstarch
• 1 cup good-quality chicken broth
• ⅛ teaspoon lemon juice
• 1 tablespoon finely minced or pressed garlic
• ¼ teaspoon ground black or white pepper
• ¼ teaspoon nutmeg
• Dash of paprika

Instructions

1. Place both the shredded Gruyere and Swiss cheeses in a sealable bag with the cornstarch and shake until evenly coated.
   
2. In a saucepan or fondue pot, add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn’t burn.
   
3. Once the cheese is melted and begins to simmer, add the remaining spices and move it immediately to the table onto the fondue stand. It should be the consistency of warm honey. Add more or less cheese for preferred consistency and add salt and pepper to taste if needed.

Other measurements will be put in soon I promise