{"id":7260,"date":"2026-02-11T11:00:29","date_gmt":"2026-02-11T11:00:29","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=7260"},"modified":"2026-03-01T18:18:34","modified_gmt":"2026-03-01T18:18:34","slug":"brezglutenski-naan","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenski-naan\/","title":{"rendered":"Brezglutenski naan"},"content":{"rendered":"\n\n<div class=\"jump-pill\">\n  <a href=\"#recept\" aria-label=\"Presko\u010di na recept\">Pojdi na recept<\/a>\n\n<\/div>\n\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Indijski plo\u0161\u010dati kruh<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Naan je tradicionalni indijski plo\u0161\u010dati kruh, ki se tradicionalno pe\u010de pri zelo visokih temperaturah v glineni pe\u010di (<strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Tandoor\" target=\"_blank\" rel=\"noreferrer noopener\">tandoor<\/a><\/strong>). Zna\u010dilni so rahli mehur\u010dki, mehka notranjost in elasti\u010dna struktura, ki omogo\u010da prepogibanje brez lomljenja. Pri brezglutenski razli\u010dici je prav ta struktura najve\u010dji izziv.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ker brez glutena ni naravne mre\u017ee, ki bi zadr\u017eevala pline in vlago, moramo teksturo ustvariti z ustrezno kombinacijo \u0161krobov, polnozrnatih mok in veziv (npr. psylliuma). \u0160krob (tapioka ali koruzni \u0161krob) zagotovi elasti\u010dnost in rahlo \u017eve\u010dljivost, medtem ko ri\u017eeva, prosena ali druga moka prispeva okus in stabilnost. Klju\u010dna je tudi pravilna hidracija testa \u2013 dovolj visoka, da omogo\u010di nastanek mehur\u010dkov, vendar ne toliko, da bi se testo razlezlo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Peka v zelo vro\u010di ponvi ali na plinskem ognju omogo\u010da hiter dvig temperature, kar povzro\u010di hitro uparjanje vlage in nastanek zna\u010dilnih napihnjenih \u017eepov. Ti niso le vizualni element, temve\u010d pokazatelj pravilne hidracije in strukture testa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dobro pripravljen brezglutenski naan mora biti upogljiv tudi po ohlajanju, dovolj stabilen za zajemanje omak in ne sme biti drobljiv ali gumijaste teksture.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>\ud83c\uddee\ud83c\uddf3 Funkcionalnost in harmonija okusa<\/h4>\n\n<p>\nV indijski kulinari\u010dni kulturi se naan tradicionalno uporablja kot jedilni pribor. Kose kruha odtrgamo z roko, z njimi zajamemo omako ali ko\u0161\u010dke mesa ter tako nadomestimo vilice in \u017elico. Naan tako ni le priloga, temve\u010d funkcionalni del obroka, ki povezuje teksturo omake in glavne sestavine v enoten gri\u017eljaj.\n<\/p>\n<hr class=\"info-divider\">\n<p>\nNapihovanje med peko je posledica hitrega uparjanja vlage v testu. Visoka temperatura ustvari parni \u017eep, ki lo\u010di plasti testa in oblikuje zna\u010dilne mehur\u010dke. Za izrazitej\u0161e mehur\u010dke je pomembno, da je ponev zelo vro\u010da in da testa med peko ne premikamo.\n<\/p>\n\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">V kombinaciji z jedmi, kot je <strong><a href=\"https:\/\/dietnikuhar.si\/masleni-piscanec\/\" target=\"_blank\" data-type=\"post\" data-id=\"7204\" rel=\"noreferrer noopener\">masleni pi\u0161\u010danec<\/a><\/strong><a href=\"https:\/\/dietnikuhar.si\/masleni-piscanec\/\" data-type=\"post\" data-id=\"7204\"> <\/a>ali drugi curryji, deluje kot funkcionalni del kro\u017enika \u2013 ne le kot priloga, temve\u010d kot pribor za zajemanje omake.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Brezglutenski naan<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_med_peko.webp\" alt=\"Brezglutenski naan\">\r\n    \t\r\n\t    <div class=\"dk-mesanica-box\">\r\n        <span class=\"dk-mesanica-label\">Osnova recepta<\/span>\r\n        <h4>\r\n            <a href=\"https:\/\/dietnikuhar.si\/hr\/bela-krusna-mesanica-mok\/\">\r\n                Bela kru\u0161na me\u0161anica mok            <\/a>\r\n        <\/h4>\r\n    <\/div>\r\n\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 1 h 45 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 8 naanov<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 15 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 45 minut do 1 ura<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 30 minut<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-grid\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine<\/strong><br \/>\r\n- 11 g <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>psyllium lu\u0161\u010din<\/strong><\/a><br \/>\r\n- 290 g mla\u010dne vode<br \/>\r\n- \u017elica  olja<br \/>\r\n- \u017elica jabol\u010dnega kisa<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Suhe sestavine<\/strong><br \/>\r\n- 200 g <a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/#bela-mesanica\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>bele me\u0161anice mok za kruh<\/strong><\/a><br \/>\r\n- 50 g tapiokinega \u0161kroba<br \/>\r\n- \u017eli\u010dka soli<br \/>\r\n- \u017elica sladkorja<br \/>\r\n- 7 g instant kvasa<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"normal-step\">Psilium vme\u0161amo v 290 g vode in pustimo stati 10 minut, da nastane gost gel.<\/li><li class=\"normal-step\">Gelu dodamo kis in olje.<\/li><li class=\"normal-step\">V ve\u010dji skledi zdru\u017eimo belo me\u0161anico mok, tapioko, sol, sladkor in instant kvas.<\/li><li class=\"normal-step\">Dodamo psilium gel z oljem in kisom. Me\u0161amo 4\u20135 minut, da dobimo mehko, rahlo lepljivo testo.<\/li><li class=\"normal-step\">Posodo pokrijemo in testo pustimo vzhajati 45\u201360 minut, da se volumen pove\u010da za pribli\u017eno 60\u201380 %.<\/li><li class=\"normal-step\">Testo razdelimo na 6 do 8 kroglic. Pustimo jih po\u010divati 10 minut, nato jih raztegnemo na pomokani povr\u0161ini (ker je testo mehko, ga najla\u017eje raztegnemo kar s prsti) ali razvaljamo med dvema listoma peki papirja (pred tem papir in kroglico posujemo z moko), na 5 mm debeline.<\/li><li class=\"normal-step\">Ponev zelo mo\u010dno segrejemo. Naan polo\u017eimo na suho, vro\u010do ponev in jo prvih 40\u201360 sekund pokrijemo s pokrovom, da se ustvari para in se na povr\u0161ini ustvarijo zra\u010dni mehur\u010dki. Nato naan obrnemo in pe\u010demo \u0161e 1 minuto.<\/li><li class=\"normal-step\">Pe\u010dene naane takoj prema\u017eemo z malo stopljenega masla in jih hranimo pokrite s kuhinjsko krpo, da ostanejo mehki.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n            <div class=\"white-box dietni-nutrition-box\" style=\"margin-top: 20px; border-radius: 12px; border: 1px solid #CD9B51; padding: 15px; background: #fff;\">\r\n            <h4 style=\"margin-top:0; color: #4A4A4A; font-family: 'Montserrat', sans-serif; font-size: 1.1rem; text-transform: uppercase; letter-spacing: 1px; border-bottom: 2px solid #f9f9f9; padding-bottom: 8px;\">\r\n                Prehranske vrednosti\r\n            <\/h4>\r\n            <table style=\"width:100%; border-collapse: collapse; text-align: left; font-size: 0.8rem; color: #555;\">\r\n                <thead>\r\n                    <tr style=\"border-bottom: 1px solid #CD9B51; background-color: #fafafa; color: #999; font-size: 0.7rem; text-transform: uppercase;\">\r\n                        <th style=\"padding: 5px;\">Sestavina<\/th><th>kcal<\/th><th>OH<\/th><th>B<\/th><th>M<\/th>\r\n                    <\/tr>\r\n                <\/thead>\r\n                <tbody>\r\n                    <tr>\r\n                        <td style='padding:5px;'>psyllium <small style='color:#bbb;'>(11g)<\/small><\/td>\r\n                        <td>21<\/td>\r\n                        <td>0.2<\/td>\r\n                        <td>0.2<\/td>\r\n                        <td>0.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>olje <small style='color:#bbb;'>(15g)<\/small><\/td>\r\n                        <td>135<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>15.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>bela me\u0161anica mok <small style='color:#bbb;'>(200g)<\/small><\/td>\r\n                        <td>726<\/td>\r\n                        <td>164.0<\/td>\r\n                        <td>8.8<\/td>\r\n                        <td>2.6<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>tapiokin \u0161krob <small style='color:#bbb;'>(50g)<\/small><\/td>\r\n                        <td>179<\/td>\r\n                        <td>44.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>sladkor <small style='color:#bbb;'>(6g)<\/small><\/td>\r\n                        <td>24<\/td>\r\n                        <td>6.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>suhi kvas <small style='color:#bbb;'>(7g)<\/small><\/td>\r\n                        <td>23<\/td>\r\n                        <td>2.8<\/td>\r\n                        <td>2.9<\/td>\r\n                        <td>0.4<\/td>\r\n                    <\/tr>                    <tr style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>1,108<\/td>\r\n                        <td>217.0<\/td>\r\n                        <td>11.9<\/td>\r\n                        <td>18.1<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          1 naan (1\/8)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">138<\/td>\r\n                        <td>27.1<\/td>\r\n                        <td>1.5<\/td>\r\n                        <td>2.3<\/td>\r\n                    <\/tr>\r\n                <\/tbody>\r\n            <\/table>\r\n            <p style=\"font-size: 0.7rem; color: #bbb; margin-top: 8px; font-style: italic;\">\r\n                * Vrednosti so informativne in izra\u010dunane na podlagi surovih sestavin. \r\n            <\/p>\r\n        <\/div>\r\n        \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; 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padding: 1px; color: #000; font-size: 10pt; } ' +\r\n        'h3 { margin-top: 3px; margin-bottom: 3px; font-size: 10pt; } ' +\r\n        'h4 { margin: 3px 0 5px 0; font-size: 10pt; text-transform: uppercase; font-weight: bold; } ' +\r\n        '.recipe-actions, style, .print-logo-img { display: none !important; } ' +\r\n        '.dk-meta-grid { display: block; text-align: left; margin-bottom: 5px; padding-bottom: 10px; } ' +\r\n        '.dk-meta-item { margin-bottom: 2px; } ' +\r\n        '.white-box { border: none !important; padding: 0 !important; } ' +\r\n        \r\n        \/\/ CSS ZA POSTOPEK V TISKU\r\n        'ul { list-style: none; padding: 0; margin: 0; } ' +\r\n        'li { margin-bottom: 2px; line-height: 1.0; } ' +\r\n        'li.bold-step { font-weight: bold; margin-top: 5px; color: #000; } ' +\r\n        'li.normal-step { list-style-type: disc; list-style-position: outside; margin-left: 20px; padding-left: 5px; } ' +\r\n        \r\n        '<\/style><\/head><body>' + \r\n        headerHtml + \/\/ Tukaj se izpi\u0161e nova glava (Naslov + Logo v vrsti)\r\n        source.innerHTML + \r\n        '<\/body><\/html>');\r\n    win.document.close(); win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Brezglutenski naan\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/02\\\/brezglutenski_naan_med_peko.webp\",\"description\":\"Mokre sestavine - 11 g psyllium lu\u0161\u010din - 290 g mla\u010dne vode - \u017elica olja - \u017elica jabol\u010dnega kisa Suhe sestavine - 200 g bele me\u0161anice mok za kruh -&hellip;\",\"recipeYield\":\"8 1 naan\",\"prepTime\":\"PT466M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT496M\",\"recipeIngredient\":[\"Mokre sestavine\",\"- 11 g psyllium lu\u0161\u010din\",\"- 290 g mla\u010dne vode\",\"- \u017elica  olja\",\"- \u017elica jabol\u010dnega kisa\",\"Suhe sestavine\",\"- 200 g bele me\u0161anice mok za kruh\",\"- 50 g tapiokinega \u0161kroba\",\"- \u017eli\u010dka soli\",\"- \u017elica sladkorja\",\"- 7 g instant kvasa\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Psilium vme\u0161amo v 290 g vode in pustimo stati 10 minut, da nastane gost gel.\"},{\"@type\":\"HowToStep\",\"text\":\"Gelu dodamo kis in olje.\"},{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji skledi zdru\u017eimo belo me\u0161anico mok, tapioko, sol, sladkor in instant kvas.\"},{\"@type\":\"HowToStep\",\"text\":\"Dodamo psilium gel z oljem in kisom. Me\u0161amo 4\u20135 minut, da dobimo mehko, rahlo lepljivo testo.\"},{\"@type\":\"HowToStep\",\"text\":\"Posodo pokrijemo in testo pustimo vzhajati 45\u201360 minut, da se volumen pove\u010da za pribli\u017eno 60\u201380 %.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo razdelimo na 6 do 8 kroglic. Pustimo jih po\u010divati 10 minut, nato jih raztegnemo na pomokani povr\u0161ini (ker je testo mehko, ga najla\u017eje raztegnemo kar s prsti) ali razvaljamo med dvema listoma peki papirja (pred tem papir in kroglico posujemo z moko), na 5 mm debeline.\"},{\"@type\":\"HowToStep\",\"text\":\"Ponev zelo mo\u010dno segrejemo. Naan polo\u017eimo na suho, vro\u010do ponev in jo prvih 40\u201360 sekund pokrijemo s pokrovom, da se ustvari para in se na povr\u0161ini ustvarijo zra\u010dni mehur\u010dki. Nato naan obrnemo in pe\u010demo \u0161e 1 minuto.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dene naane takoj prema\u017eemo z malo stopljenega masla in jih hranimo pokrite s kuhinjsko krpo, da ostanejo mehki.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Brezglutenski naan, ki se napihne in ostane mehak tudi po ohlajanju. Preverjen recept za peko v vro\u010di ponvi doma.<\/p>","protected":false},"author":1,"featured_media":7261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6,8,7],"tags":[],"class_list":["post-7260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-kruh-in-pecivo","category-testenine-in-priloge"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku.webp",1200,675,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku-300x169.webp",300,169,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku-768x432.webp",768,432,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku-1024x576.webp",1024,576,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku.webp",1200,675,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku.webp",1200,675,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenski_naan_kruh_na_krozniku.webp",18,10,false]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"Brezglutenski naan, ki se napihne in ostane mehak tudi po ohlajanju. 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