When you are baking in a small kitchen it’s usually means that you have very little counter space for arranging all of the ingredients-bag of flour, bag of white sugar and brown sugar etc. Something that I have found helpful is to measure everything out before you start. I know that this sounds like a lot of extra work, but it really does save time. This way you can focus more on the methods of the recipe then on the amounts of the ingredients.
If you can, put all of the dry ingredients in one bowl; if the recipe says to add them separately you can always stack the bowls to save space. When you have everything measured out ahead of time, you don’t need to worry about trying to measure out flour while balancing a bowl on your knee, or the floor.