Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7d125ef36b9b4dc293a8aed0c590ba65",
    "updated": "2025-04-25T14:27:18.586Z",
    "title": "Flatbread",
    "subtitle": "Makes eight 5-inch (13 cm) round flatbreads",
    "description": "This versatile bread can be topped to create a quick pizza crust, used as pita pockets, or baked to make pita chips. It's also a great accompaniment for hummus or can be served in a gluten-free breadbasket.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "(about 2 cups) bread flour blend",
          "xanthan gum",
          "quick-rising yeast",
          "organic cane sugar",
          "baking powder",
          "salt",
          "flaxseed egg",
          "light olive oil",
          "(120 ml) plus 1 tablespoon warm water",
          "up to 4 tablespoons additional flour for dusting"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, mix the flour, xanthan gum, yeast, sugar, baking powder, and salt. Set this mixture aside.",
      "In a large bowl, combine the flaxseed egg, oil, and ½ cup (120 ml) of warm water using a mixer at medium speed for 30 seconds.",
      "Gradually add the dry ingredients to the wet mixture and mix on medium-low speed until everything is well combined. Then, increase the speed to medium-high and beat for 2 minutes. If necessary, add up to 1 additional tablespoon of water, ½ tablespoon at a time, until the dough starts to pull away from the bowl's sides.",
      "Prepare a large baking sheet by lining it with parchment paper. Divide the dough into 8 equal portions. With damp hands, roll each portion into a ball and place them on the baking sheet. To achieve rounded edges on the bread, keep the outer surface of the balls moist while they rise. Allow the dough to rise for 25 minutes in a warm, humid environment.",
      "Preheat a large skillet over medium-high heat.",
      "On a smooth surface or another piece of parchment paper, sprinkle a thin layer of flour. With a small rolling pin, gently roll each ball into 5-inch (13 cm) rounds. Use additional flour as necessary to prevent sticking.",
      "Reduce the skillet heat to medium. Grill each flatbread for approximately 1 minute on each side, taking care not to let them burn."
    ],
    "notes_ingredients": "If you have a flaxseed allergy, you can substitute with a Chia Seed Egg or Ener-G Egg Replacer for the Flaxseed Egg.",
    "notes_instructions": "Any flatbreads that are not consumed within 2 to 3 days can be stored in an airtight container and frozen for up to 6 months. They should be thawed at room temperature."
  }
]