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.
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.
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.
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).
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.