Prosciutto puffs

Method

1. Put the flour and salt in a large bowl and make a well in the centre
2. Mix the oil and yeast with 150ml lukewarm water, then pour into the well
3. Use a wooden spoon to bring the flour into the middle, then, once most of the flour is mixed with the liquid, use your hands to combine the rest
4. Turn out onto a lightly floured surface and knead for 8-10 mins
5. Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour, until doubled in size
6. Knock back the dough and divide into 24 balls
7. Put them on a lightly oiled baking tray with space between each one
8. Cover with cling film and leave to prove again for 30-60 mins, until risen at least half in size again
9. Preheat the oven to 200°C/fan 180°C/Gas 6
10. Melt the butter with the garlic and parsley in a small pan
11. Brush the doughballs with the garlic butter and bake for 20 mins, until golden
12. Remove from the oven and allow to cool slightly
13. Then wrap each one in a slice of prosciutto
14. Bake for another 10 mins, until the prosciutto is crisp, then serve