Venezuelan empanadas differ from other countries  (such as Argentina and Chile) in that they are made with corn flour instead of wheat flour. Venezuelan empanadas, a kin to empanadas in other countries in the Caribbean, are generally fried instead of baked. The dough for Venezuelan empanadas is made similarly to the arepa dough, using corn flour, water and salt. In some cases the flour can be flavored with any desired ingredient, such as sugar cane, anise, annatto or just broth.