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1. Heat the samn balady until almost boiling.
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2. Add the baking powder and the spices to the flour.
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3. Carefully add the flour to the hot samn balady and stir with a wooden
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spoon.
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4. Keep stirring and stirring and stirring.
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5. When you get tired (honestly this is part of the recipe as given to me
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by my friend's mother in law, ... tired = your arms are ready to fall off)
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then you can stop stirring. Her recipe said not to use a wooden spoon but
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to knead the flour into the hot samna, but I do not do that part. I have
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not tried using a food processor.
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6. When the mixture cools down a little, but is still warm, (ie you can
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knead it with your hands without causing permanent damage), add the
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instant yeast to the milk with a teaspoon of sugar, then stir gently into
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the dough.
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7. Knead it for a short while, cover and let it rest. (Officially you
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should shape the kahk now and let it rest later).
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8. After an hour or so you can start shaping the dough with your hands
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into little balls and then flatten them.
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9. You can add nuts, agwa, or other filling when you are making it into
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balls.
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10. Put them in a cookie tray and let them rest for a little.
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11. Then put them in a preheated oven (345 F), and watch them. Usually 15
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minutes is enough.
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12. Take them out, wait until they cool and sprinkle with powdered sugar
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just before eating.
