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, then quickly sprinkle dried thyme and rosemary on top. 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 feta cheese to a food processor and whip until smooth.
Spread the cheese on the pancak. Optionally add arugula and cherry tomatoes.
Season with olive oil, salt, and balsamic reduction.