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": "6351d6e48fea41bf8752fa97f340412b",
    "updated": "2025-05-17T10:18:04.707Z",
    "title": "Khubz Al Tawa (Dhofari Pan-Fried Flatbread)",
    "subtitle": null,
    "description": "This large, square fried bread is a thicker variation of chapati, known for its dense, chewy layers. I discovered it through Rasmiya Naseeb, a Dhofari entrepreneur who sells this bread and other regional specialties from her catering hall located on a quiet residential street in Salalah. She suggests enjoying it for breakfast with a strong cup of chai or alongside a marak for dinner.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unbleached bread flour, plus more for rolling",
          "kosher salt",
          "melted ghee, melted, plus more for brushing and frying (at least another 120 ml)."
        ]
      }
    ],
    "instructions": [
      "In a large bowl, whisk together the flour and salt.",
      "Add 1½ cups of water and the melted ghee, mixing by hand and adding 1 to 2 teaspoons more water if necessary to form a dough.",
      "Knead the dough until it becomes smooth, about 15 minutes.",
      "Divide the dough into 5 equal balls.",
      "Place the dough balls in a bowl or baking dish, cover with a damp kitchen towel, and let them rest for at least 30 minutes.",
      "On a lightly floured surface and using a floured rolling pin, roll each dough ball into a large rectangle as thin as possible, aiming for at least 8 by 12 inches.",
      "Brush the surface of each rectangle with ghee, then fold one-third of the dough lengthwise onto itself, followed by folding the remaining one-third over the top.",
      "Brush the surface with ghee again, then fold the top down and the bottom up to create a square shape.",
      "Allow the folded dough pieces to rest for another 10 to 15 minutes.",
      "Roll each rested dough piece out again on a lightly floured surface into a large, thin square approximately 10 inches wide and long.",
      "Brush the surface generously with about 1 tablespoon of ghee.",
      "Heat a large cast-iron skillet over medium-high heat. Place the bread ghee-side down and cook until brown spots appear, about 4 to 5 minutes.",
      "Brush the top of the bread with about 1 tablespoon of ghee, flip it over, and cook for another 4 to 5 minutes until it is browned and cooked through.",
      "The finished bread should be thin, flaky, and chewy.",
      "Optionally, sprinkle with salt and serve with Marak Hubar, a spicy squid dish from the village of Mirbat."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]