The main ingredient in a croissant is flour, specifically all-purpose or bread flour. Flour is the foundation of the dough, which is then enriched with butter, water, yeast, and salt. The distinctive flaky and layered texture of a croissant comes from the process of laminating the dough with butter, which involves folding and rolling to create multiple layers. As the croissant bakes, the steam from the butter causes the layers to puff and separate, resulting in the light, airy pastry that is famous worldwide. Croissants are often enjoyed as a breakfast item or snack, sometimes filled with various sweet or savory fillings.