As Adele's comment suggests, it's really milk+eggs that matters (along with any other significant liquids in your recipe), not just milk.
The type of bread might have some effect: denser breads might not have as much room to take up liquid. But most people use some sort of reasonably light bread, so it can get a good amount of the custard in it - that's kind of the point. Nothing too open, like ciabatta, but also nothing too dense. So really, the amount of liquid is just the amount of free space in the bread, and that doesn't vary that much from bread to bread. If you're asking this in the context of looking at recipes, and the recipes in question specify a number of slices, the size of your loaf of bread and thickness of slices will far and away be the biggest factor.
What does have a bigger effect is how full the bread gets. A lot of people make it by dipping a slice of bread in the liquid mixture for a few seconds on each side, enough to soak up a decent amount of liquid, right before frying in a pan. This might not be long enough to really let it soak in, so it'll use less liquid. But I'll go out on a limb and say most people like it if the custard is thoroughly soaked into the bread. The answer you linked to is a great way to do that. You can also make it by soaking the bread for a longer period in the fridge (an hour to overnight). It'll have time to take up a bit more liquid that way. (You can then fry it as normal, or bake it to get something similar to bread pudding, except in slices.) Either way, the important thing is that the bread pretty much gets saturated.
So as long as you're really letting it soak in, there aren't really a lot of variables: the bread will get full of the custard mixture. If it's critical to plan ahead and get quantities exactly right, find a recipe you really trust. Otherwise, just wing it - if you're dipping the bread in, just mix up a batch, keep going until you run out of liquid, and if you want more, mix up a bit more. You can call this trial and error if you like, but honestly, it's what I do every time. It'll come out well if you let the bread soak up enough.
Three reasons come to mind why your bread may have turned out too hard-
1- If you didn't let it rise enough.
Flat breads often don't have a proofing step. The dough should double in size on the first rise and then after you divide the dough let it rest to make rolling out easier.
2- Working the dough too much without resting.
When rolling or stretching the dough be gentle. You don't want to force all the air out. If you do think that you overworked it, letting it rest for a while will let the yeast work a little more.
3- Too low of oven temperature
Traditional flat breads are often baked in large, wood-fired, brick ovens. Your recipe calls for 475F and I would say that that would be a lower bound. Since flat breads are so thin they dry out quickly. In general the hotter you can bake them the better. Try throwing a couple loaves on a very hot grill but indirect heat. Expect this to take less baking time than your recipe. If you get some charring that is ok and even desirable. If you get charring that goes all the way through then you rolled the loaves a little too thin.
Personally- I am skeptical of the milk basting. This would keep the surface of the bread moist but it would cool down the oven which would be horrible for the bread. I never saw turkish bakers basting their flat bread but maybe it is a regional thing.
Best Answer
From Retrodor: