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A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water?
Flour 2 cups
Baking powder 1 and 1/2 tsp
Salt 1/2 tsp
Oil 2 tbsp
Warm milk 3/4 cup
Many other recipes call for water instead, but I believe milk makes the bread softer and affect the texture. That's why I'd use yogurt.
Yogurt will work just fine. It will even give you some nice extra flavor.
Unless it is greek yogurt you don't need to thin it at all. Greek yogurt has some water drained off but normal yogurt has the same water content as the milk it was made from.
In some recipes you might have to thin it to get the right consistency to work with but in the case of flour doughs you can just mix it into the dough straight.
Yogurt is acidic, much more so than milk. So when you substitute it for milk, you're affecting the acid-base balance in your recipe, and you may need to change some of the baking powder to baking soda to restore it.
Yes, you should be fine using thinned yoghurt. You are correct in your belief that milk (or rather, fat of any kind) softens the dough.
