1. Squeeze out roasted garlic and mash into paste. 2. Add water, agave, oil, yogurt or sour "cream", garlic paste, flour, salt, and yeast to bread machine and set to dough setting. Do not allow to rise. 3. NOTE: I am at high elevation in a very dry climate, and tend to need more water (I usually use about 1 1/4 cups for this recipe); you can check dough after 5-10 minutes to make sure it is smooth and slightly tacky. If it is crumbly, add a bit more water. 4. After dough has been kneaded fully, remove from bread machine and cut into 8 pieces. Roll each piece into a ball, then cover and let rest for 20 minutes. 5. Roll out each piece of dough with a rolling pin into an oval and coat both sides with oil. (You can stack the rolled out pieces on a plate once they have been oiled). 6. Grill over medium fire for 2-3 minutes on the first side until bottom is browned and top begins to puff up, and 1-2 minutes on the second side until browned. ---------------------------------------------------------------------------
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