Thinned yogurt instead of milk 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 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.