Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "dda3c9ecdc684ae3a2b50ae1125cff85",
    "updated": "2025-05-17T11:37:54.115Z",
    "title": "CHAPATI (PAN-FRIED FLATBREAD)",
    "subtitle": null,
    "description": "This flaky pan-fried South Asian bread is commonly served on dinner tables across the Sultanate and is a staple in many Indian-run casual restaurants. It pairs perfectly with Omani curries known as maraks. For a quick and tasty breakfast variation, crack an egg over the chapati after flipping it once.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unbleached all-purpose flour",
          "kosher salt",
          "vegetable oil",
          "warm water, plus more as needed",
          "ghee, melted, for rolling and cooking"
        ]
      },
      {
        "section": "CHAPATI WITH EGG",
        "ingredients": [
          " or eggs, beaten with a pinch of salt and ground black pepper"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the flour, salt, vegetable oil, and warm water by hand to form a dough. If the dough feels too dry and crumbly and does not start to come together after about a minute, add a little more water.",
      "Knead the dough for 5 to 8 minutes until it becomes smooth and elastic.",
      "Cover the dough with a damp kitchen towel and let it rest for 30 minutes.",
      "Knead the dough briefly again, then divide it into six equal balls.",
      "On a lightly floured surface, roll out each dough ball into a large, thin circle about 8 to 10 inches in diameter, dusting with flour as needed.",
      "Brush approximately 1 teaspoon of the melted ghee over the surface of the dough circle.",
      "Roll the dough into a cylinder and pinch the ends together.",
      "Repeat this process for each dough ball.",
      "Take a cylindrical piece of dough and create a long rope by holding the ends and gently twisting it in the air, similar to a jump rope. Hold it near the middle where the dough is strongest to avoid breaking.",
      "When the dough rope is about 20 to 24 inches long, place it on a flat surface and coil it into a tight spiral, pinching or tucking the ends to secure.",
      "Press the coil down to flatten it and place it in a baking dish covered with a damp cloth to prevent drying while preparing the rest.",
      "Heat a skillet over medium heat.",
      "Roll each coiled dough piece back out into an 8-inch circle.",
      "Place the dough circle in the dry skillet and cook until it starts to puff, about 1 to 2 minutes.",
      "Lift the chapati, add about 1 teaspoon of ghee to the pan, and flip the chapati.",
      "Cook the second side for 45 seconds to 1 minute.",
      "Brush the first side with more ghee, flip again, and cook for an additional minute, pressing down gently with a spatula.",
      "The total cooking time should be approximately 3 to 4 minutes.",
      "Variation: CHAPATI WITH EGG",
      "After cooking one side, flip the chapati as described, add more ghee, and pour the beaten egg over the top, allowing it to seep underneath the dough to begin cooking. Flip again after about 30 seconds and continue cooking until the egg is fully set, about another 30 seconds."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]