Chapati is a staple flatbread in Kenya, where you'll often see it made with pureed vegetables like pumpkin or zucchini. It's one of the first dishes Kiano Moju learned to make when she was little and appears in her cookbook “AfriCali,” which combines the Kenyan and Nigerian flavors she grew up with at home, her upbringing in California, and her travels all over the world. For Thanksgiving, try making it with pumpkin puree, a pantry ingredient that's often plentiful this time of year; It gives the finished chapati a slightly nutty flavor. Eat the chapati alone, rolled in a tortilla for a taste of Ugandan street food, or with chickpea and coconut curry, two more recipes from Moju's cookbook.
