Ingredients:

• 2 cups/250gms Maida/All purpose flour
• 1 tsp Ajwain/Carom seeds
• 1 tsp jeera/Cumin seeds
• 1 tsp Crushed Peppercorns 
• 1/4 cup/4tbsp melted ghee
• Slat as per taste 

• 2 tbsp Maida for dusting 
• 2 tbsp Ghee

• In a large bowl add Maida (all purpose flour), salt, Cumin seeds, Ajwain (carom seed), crushed Peppercorns and melted ghee
  
• Mix everything well until they are well combined. 
• Add water at a time and mix to make a tight/firm dough.
  
  
• Cover and keep the dough aside for 20 minutes to set.
  
• After 20 minutes knead the dough again for 2 minutes and then divide the dough in 2 equal parts.
  
• 
• Roll into a square shape neither too thin nor too thick (for reference check video)
  
  .
• Sprinkle some refined flour over the rolled sheet and spread it evenly with ghee using a spoon or brush
  
  
  
  
• Now fold the sheet. Make a fold from one side bring it to the center. Similarly, fold from the other side as well letting the two sides join at the centre.
  
• Now fold it like this at the centre. Hold the other side and fold it in the centre and a square shaped thick sheet is ready.
  
  
  
  
• Roll the sheet again and flatten it again. Do not flatten it much keep it little thicker than the earlier sheet 
  
  
  
  
• Now repeat the same process, spread a little ghee and refined flour over the sheet and spread it evenly. Now fold the sheet, in one direction. Roll again..
  
  
  
  
• Finally fold it again and do not flatten it much .Don’t keep it thin anymore. We are done with folding and rolling out the sheet, let us prepare the sakhe/paare from it. 
  
  
  
  
  
  
  
  
  
• 
• Cut out long shakhe from the rolled sheet and place them on a plate.  Similarly prepare the other one by flattening and cutting the dough balls.
  
  
  
  
• Heat enough oil in a wok or pan to deep fry the paare. Heat it in low flame. Once Oil is hot enough turn the flame slightly medium low. 
• Gently slide the paare into the hot oil. Fry till they turn golden brown in color from all sides.
  
• Drain them out of the wok and transfer in a kitchen towel
  
• Crispy and super delicious layered Namak paare is ready
  
• Once paare cools down, store it in an airtight container and relish eating anytime or with a steaming hot cup of coffee or tea.

• Knead stiff dough for making paare. If the dough becomes soft, then knead it with some more dry  flour.
• Keep the oil low medium while frying them
• You can also make Namak paare without layers by just rolling it into a disc and cut in small diamond shape and fry.