In a mixing bowl, combine the all-purpose flour, semolina, salt, and ajwain seeds.
Mix well with a fork to distribute everything evenly.
Drizzle in the 2 tablespoons (30 ml / 1 fl oz) of oil.
Using your fingertips, rub the oil into the flour mixture until it resembles coarse breadcrumbs.
Add water, just a little at a time (about 4-5 tablespoons / 75 ml / 2.5 fl oz total), to bring the mixture together into a very firm, stiff dough.
Knead for 2-3 minutes on a clean surface.
Shape the dough into a ball, place it back in the bowl, and cover with a damp dish towel.
Let it rest for at least 20 minutes.
After resting, knead the dough again for one minute, then divide it into two equal balls.
Working with one ball at a time (keep the other covered), roll it out into a thin 9-inch circle. The dough will be firm, so you'll need to apply some pressure. No extra flour is needed for rolling.
Using a sharp knife or a pizza cutter, cut the circle into long, ½-inch wide strips.
Then, cut the strips diagonally to create classic diamond shapes.
Heat about 1½ inches of oil in a wok or deep frying pan over medium-low heat. The oil is ready when a small piece of dough dropped in sinks, then rises slowly and begins to sizzle gently.
Carefully slide in a batch of namakparas, ensuring not to overcrowd the pan.
Fry for about 5 minutes, turning them occasionally, until they are a beautiful golden brown and crisp.
Using a slotted spoon, remove the fried namakparas and drain them on a baking sheet lined with paper towels.
Repeat with the remaining dough.
Allow the namakparas to cool completely before enjoying or storing them in an airtight container.
Fry on a consistent medium-low heat. If the oil is too hot, they will brown quickly on the outside but remain soft inside.
Do not overcrowd the pan while frying. This maintains the oil's temperature and ensures each piece cooks evenly to golden perfection.
