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. 