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": "bcdc5ee010b1468290729bbc8d06ec73",
    "updated": "2025-05-11T07:02:09.158Z",
    "title": "Roti",
    "subtitle": null,
    "description": "Few things compare to the aroma of freshly made roti—soft, fluffy, light, and airy flatbreads with charred spots that add subtle flavor and texture. This staple bread is commonly enjoyed in Indian households, typically served with curries to soak up the sauce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chapati flour or wholewheat flour, plus extra for rolling",
          "ghee or butter",
          "boiling water",
          "oil, for kneading"
        ]
      }
    ],
    "instructions": [
      "Put the flour in a large bowl, add the ghee, and rub it into the flour with your fingertips for about 3 minutes until the mixture resembles breadcrumbs.",
      "Create a well in the center of the flour and gradually pour in boiling water a little at a time, using just enough to form a soft dough.",
      "Mix with your hands for about a minute until there is no flour left at the bottom of the bowl. The dough should be neither too dry nor too sticky.",
      "Transfer the dough to a lightly floured surface and knead with your hands for 5-8 minutes until it becomes soft and pliable. The longer you knead, the softer the rotis will be. You may apply a little oil on your hands while kneading to prevent sticking.",
      "Divide the dough into 6 equal-sized balls, place them back into the bowl, and cover with a damp cloth to keep them from drying out.",
      "Dust one ball lightly with flour and flatten it slightly with your hands.",
      "Using a rolling pin, roll the dough on a lightly floured surface into a 15-18cm disc about 2mm thick. Repeat with the remaining dough balls.",
      "Heat a tawa, nonstick frying pan, or griddle over high heat until very hot.",
      "Place a roti on the pan and cook for about 30 seconds until small bubbles appear on the surface.",
      "Carefully flip the roti using a clean kitchen towel or your hand, and cook the other side for 30 seconds.",
      "Check underneath for golden-brown spots; if present, flip the roti again and gently press it with a folded kitchen towel—the roti will begin to puff up.",
      "Keep the cooked rotis wrapped in a clean kitchen towel to maintain warmth and softness while cooking the remaining rotis."
    ],
    "notes_ingredients": null,
    "notes_instructions": [
      "Leftover rotis can be wrapped in foil and stored in an airtight container for up to 2 days to preserve freshness.",
      "You can prepare rotis in advance—allow them to cool completely, then layer them with baking paper in a plastic bag and freeze flat. When ready to use, thaw for 20 minutes and heat individually on a hot pan.",
      "Roti dough can also be prepared using a stand mixer fitted with a dough hook."
    ]
  }
]