Naan-Berenji

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

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 300F.
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.

rice flour, sugar, oil, water, eggs

Taken from www.food.com/recipe/naan-berenji-299222 (may not work)