Naan-Berenji



Ingredients: (4 servings)


fine rice flour, 500 grams
very fine sugar, 200 grams
cooking oil, 250 grams
rosewater, 1/2 cup
eggs, two small


Directions:


Mix oil, sugar and egg yolks and beat until soft. Beat egg
whites separately until they thicken. Add rosewater, flour,
and eggwhites to the mix and stir well. Pour the mix in a
plastic bag and keep in the refrigerator for 24 hours.


Spread the dough on a flat non-stick surface to a thickness
of 0.5 cm. Cut with a cookie-cutter, and cook in the oven at
300F for 15 to 20 minutes. Colour should not change much.


Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk