Start by finding a large bowl where you sift the flour and baking ammonia together. Mix in the other ingredients and knead it into a smooth dough. Place it in the refrigerator and let it rest for 30 minutes. Take the dough out of the fridge and place it on a floured countertop. Roll it out thinly (about 5-7 mm thickness). Use a klejnespore to cut the dough into diamond shapes about 5 x 2 cm. Then cut a slit lengthwise in the middle of your klejne, and twist one end through. Heat your coconut oil in a thick-bottomed pot to about 180 degrees Celsius (356 degrees Fahrenheit). Use a thermometer to check the temperature. If you don't have one, you can try dropping a small bit of dough into the pot - if the coconut oil bubbles up, it's ready for use. Boil the klejner in the pot, making sure to turn them halfway through. This ensures that they bake evenly, as they will "swim" toward the surface. Do not place too many klejner in the pot at once, as this will lower the coconut oil's temperature too much. When they are golden, take them out and place them on paper towels to cool.