Naan-Berenji

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

Directions

1. 1

   Mix oil, sugar and egg yolks until well-incorporated.

2. 2

   Whip egg whites to soft peaks.

3. 3

   Add rosewater, rice flour and egg whites to sugar and yolk mixture; stir well.

4. 4

   Cover and place in refrigerator for 24 hours.

5. 5

   Preheat oven to 300°F.

6. 6

   Roll or spread dough on a lightly floured surface to 1/4" and cut with a cookie cutter.

7. 7

   Bake for about 15 minutes until done (the color should not change very much).

8. 8

   Remove from baking sheet immediately and remove to cooling rack.