AbstractPita bread has a shelf‐life of only a few hours, mainly due to its large surface to volume ratio. Hardening, caused by staling and drying, is the main factor affecting shelf‐life. Extension of shelf‐life by packaging pita in a high barrier laminate under modified atmosphere (MAP) of 99% CO2or 73% CO2with 27% N2was studied. A shelf‐life of 14 days, as determined by microbial spoilage, was obtained for MAP pita bread. Staling, as determined by means of a penetrometer, was delayed in MAP pita. Organoleptic hedonic comparisons of MAP pita, against frozen defrosted pita from the same batch, gave almost identical results. Shelf‐life was terminated by the appearance of microorganisms