Every year at Christmas my husband's (Italian) family makes "pizzelles" for breakfast, which to them is basically pizza dough cut into strips and fried in olive oil, then dusted with salt (or cinnamon/sugar). To make the dough they use white flour, olive oil, salt, yeast, and sometimes a little honey. When it is fried it puffs up and is airy and a little crunchy/chewy. I was wondering if I could make it with light buckwheat flour. What do you think? Would I need to add anything to make this work?