In a large bowl, add the flour, then slowly start pouring the room temperature water to the flour while continually whisking until the batter is smooth and all the flour is hydrated.
Leave the batter to rest anywhere from 15minutes to 1h.
Once the batter has rested add the salt and mix again, preheat a pancake pan or cast-iron skillet with around 2-3tbsp of olive oil over high heat.
When the olive oil is hot, swirl the pan a little bit so the oil can cover the bottom of the pan.
Add the 100g (around 1/2 cup) of the batter to the pan and fry for 3-4 minutes on each side or until golden brown and crunchy on the outside. Continue until you use all the butter.
Take it out of the heat. Enjoy it as it is or add toppings.
Add hummus, or in a food processor add the feta cheese, greek yogurt, lemon, salt, pepper, and mix until smooth.
Spread it over the socca pancakes or add use it as a dip on the chickpeas.
Add arugula on the bottom, cut some fresh tomatoes and sprinkle them on top as well.
Season with olive oil, salt, and balsamic reduction.