Shimla Spice this week reveals another secret recipe exclusively to the Keighley News readers.

The Keighley restaurant explains exactly how to make one of their popular naan breads.

Naan is a versatile, traditional sundry, which is used to accompany South Asian-style cuisine all over the world.

It can come in a wide range of different flavours, with some types featuring nuts, raisins or sesame seeds and an assortment of fillings.

Different variants of this bread are also popular in parts of Central Asia and the Middle East, though the South Asian type of naan is more prevalent in the UK.

Shimla Keighley branch manager, Faisal Hussain, said the restaurant prides itself on the size, flavour and diversity of the naans it produces.

“Our naan bread can easily serve two people, and our family naan bread range serves four,” he added.

“But we often have diners who challenge themselves to eat a whole family naan!

“At Shimla, we’ve created our own special naan breads to offer something for everyone. This includes not only plain naan, garlic and coriander, but also mushroom, cheese and onion, potato, chilli, mince meat and naan cooked with sultana and almonds.”

The recipe included here gives people scope to experiment with different sizes and thicknesses of naan to produce the bread that most suits their taste.

Shimla Spice was launched in 1998, and was the vision of three brothers who wanted to make a name for themselves in the culinary world from an early age.

They began their mission in the highly competitive London restaurant scene, and worked their way up to becoming head chefs and managers, before returning ‘home’ to Keighley and setting up their first eatery.

The brothers opened a second restaurant in Shipley in 2006, with a launch event attended by Chico, of X Factor fame. Next year will see the opening of a 200-seater branch in Burnley with more restaurants to follow in the future.

Shimla Spice has won an array of national and regional awards, and was named best Yorkshire region restaurant and Restaurant of the Year at the English Curry Awards.

RECIPE Naan bread ingredients (for three) 100ml hot milk 2 tbsp sugar 2 tbsp dried active yeast 450g plain flour 0.5 tsp salt 1 tsp baking powder 2 tbsp vegetable oil 150ml natural yoghurt 1 large egg Butter or margarine Method 1. Put the milk in a bowl, adding one tablespoon of the sugar and the yeast – stir to mix 2. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy 3. Sift the flour, salt and baking powder into a large bowl 4. Add the remaining one tablespoon of sugar, the yeast mixture, two tablespoons of vegetable oil and the yoghurt and egg, mixing to form a ball of dough 5. Empty the ball of dough onto a clean surface and knead it for ten minutes or more, until it is smooth and satiny and form into a ball 6. Pour about 0.25 tsp oil into a large bowl and roll the ball of dough in it 7. Cover the bowl with a piece of clingfilm and set aside in a warm, draught-free place for an hour, or until the dough has doubled in bulk 8. Pre-heat your oven to the highest temperature – put the heaviest baking tray you own to heat in the oven and pre-heat your grill 9. Punch down the dough and knead it again, dividing it into three equal balls. Keep two of them covered while you work with the third by rolling this ball into an oval shape 10. Remove the hot baking tray from the oven and slap the naan onto it. Put it immediately into the oven for three minutes. It should puff up 11. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly 12. Once cooked, paste the naan lightly with butter or margarine, then wrap the naan in a clean tea towel