Monday, March 30, 2015

Sanaa's Gluten Free Naan Bread Recipe

Sanaa, which is located in Kidani Village at Disney's Animal Kingdom Villas, is one of my favorite table service restaurants at Walt Disney World for both lunch and dinner.  Last year, a pastry chef at Sanaa developed a recipe for gluten free naan, which is an Indian-style flatbread.  

We love to eat Sanaa's naan with our favorite accompaniments - coriander chutney, mango chutney, and roasted red bell pepper hummus.  My daughters also love to dip it in their butter chicken sauce.  In addition to serving naan with the Indian-style bread service, Sanaa also serves their Tandoori shrimp and their grilled Angus chuck burger on naan for gluten free diners.  They can even use it to make a kids' gluten free cheese pizza.

Gluten Free Naan Bread - makes 8


3 C (420 g) Cup4Cup Original Flour Blend
1/2 C powdered milk
1 1/2 T sugar
1 1/2 tsp instant yeast
1 tsp kosher salt
1/4 tsp cream of tartar
1/3 C Greek yogurt - room temperature
3 T ghee or clarified butter + additional for serving
3/4 C + 2T warm water


Combine the flour, powdered milk, sugar, yeast, salt and cream of tartar in the bowl of an electric mixer, and whisk to combine

Add the yogurt, ghee or clarified butter, and water to the bowl.  Using a dough hook attachment, knead on low speed until well combined.  Raise mixer speed to medium-high and knead dough until smooth, about 5 to 8 minutes.

Spray a silicone spoon or spatula with nonstick spray and scrape down the sides of the bowl.  Transfer dough to a lightly oiled bowl large enough to allow the dough to double in size.  Cover with an oiled piece of plastic wrap, and refrigerate the dough for at least 12 hours, and up to 3 days.

When ready to bake, line a rimmed baking sheet with parchment paper, and spray the parchment paper lightly with nonstick spray.  Set aside.

Remove the dough from the refrigerator, and knead until completely smooth.  Divide the dough into 8 equal pieces.

On a flat work surface dusted with gluten free flour, roll each piece of dough into an oval about 1/4" thick.  Place each piece of shaped dough 2 inches apart on the prepared baking sheet.  Cover with a damp towel and set aside in a warm, draft-free location to rise until nearly doubled in size, about one hour.

Place a pizza stone on an oven rack set about 3 to 4 inches from the heat source.  When dough is almost done rising, heat the oven to 550 degrees.

Working with one piece at a time, place dough on pizza stone and cook for 3 to 4 minutes, or until golden brown.  Transfer finished naan to a paper towel, and repeat with the remaining dough.

Brush with melted ghee or unsalted butter, and serve immediately.

Recipe Notes

If you don't have access to Cup4Cup flour, you can check out Gluten Free on a Shoestring's post about making mock Cup4Cup here.  I purchase Cup4Cup flour from The Fresh Market, Williams-Sonoma, or

This recipe is similar to the naan bread recipe in Nicole Hunn's Gluten-Free on a Shoestring Bakes Bread, which I heard was the inspiration for the recipe developed at Sanaa.  Nicole doesn't bake her naan though.  She fries it in ghee in a cast-iron skillet over medium-high heat until golden brown on both sides.  You can view her cooking technique in an older recipe she has for naan on her blog here.

The naan at Sanaa is my favorite gluten free bread in Orlando.  A big thank you to blog reader Elizabeth for asking the chefs at Sanaa for the recipe,  and for sharing it in my private Facebook group Gluten Free in Orlando.

This recipe for gluten free naan bread was created by the chefs at Sanaa at Disney's Animal Kingdom Lodge.

You can view Sanaa's recipe for gluten free vegan naan here.


  1. Do you know if they recently changed the recipe? We were at Sanaa last week and the naan was ok, not like I remember it being last summer. I don't think they're using cup4cup flour anymore because it was a more crumbly consistency and tasted more and more bland as it cooled. Last year, I could barely tell the difference between my family's regular naan and my gluten-free naan.

    1. Gabriella - yes, they did recently change the recipe to make it more allergy friendly. They no longer use Cup4Cup, and the new naan is vegan. It is definitely not as good.

    2. Gabriella - Sanaa has changed their naan recipe again. It is still vegan, but they are now using Cup4Cup Wholesome Flour Blend. It is very good!