Naan-berenji

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• 500 g rice flour, very fine (about 1 1/3 pounds)
• 200 g sugar, very fine
• 250 g oil
• 1/2 cup rose water
• 2 eggs, separated

Recipe

• 1 mix oil, sugar and egg yolks until well-incorporated.
• 2 whip egg whites to soft peaks.
• 3 add rosewater, rice flour and egg whites to sugar and yolk mixture; stir well.
• 4 cover and place in refrigerator for 24 hours.
• 5 preheat oven to 300°f.
• 6 roll or spread dough on a lightly floured surface to 1/4" and cut with a cookie cutter.
• 7 bake for about 15 minutes until done (the color should not change very much).
• 8 remove from baking sheet immediately and remove to cooling rack.