pita bread crust too hard I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy.

I've applied some variations because of time/number/ingredients restrictions, in particular:


I've used two part of white flour (farina 00) and one part of whole-wheat flour
I've made the pitas a bit thin, say 1/7-1/8 inch.
I've raised the dough for about 1 hour and 45 minutes.


Which are the factors that make the crust so crispy?

EDIT:

About the cooking method I cooked at about 500 F for 4 minutes, turn 2 minutes, the dough was puffed after about 2-3 minutes.
Cook only until it is fully puffed.  If that isn't enough, try folding them right after taking them out, and put them in a paper bag.  They'll steam themselves briefly and keep the crust soft.