Mix together flour, salt , soda,hing, ajwain or jeera, pepper & hot oil. Nicely rub the flour well in between your palms.
Add water as needed and make a stiff dough. Taste the dough and check the spice and salt level, if needed add more.
Knead it well. Divide the dough to 4 parts and roll them to balls. Keep them covered with a moist cloth.
Grease the rolling board. Begin to roll the ball to a 8 to 9 inch even chapati / roti.
With the help of a knife or a pizza cutter, begin to cut vertically with 1 inch apart straight lines. Begin to cut from the corners to get diamond shaped cuts.
Transfer these to a large greased plate and set aside. Begin to make the rest.
Heat oil in a deep pan on a medium heat. When the oil is hot enough, not smoky hot, begin to drop a few at one time. Immediately stir with a spatula. Do not crowd too many into the oil at one time. Keep stirring to fry evenly until golden and crisp. Fry them in batches. You can refry if any of the batches are not crisp.
Transfer namak para to a plate lined with kitchen tissues. Drain and cool them. Store in a air tight jar.