Shelf life of pita bread is limited by microbial growth and staling.  In a storage trial pita bread were packed in atmosphere of carbon dioxide and nitrogen at three levels (15%: 85%; 40% : 60% and 85% : 15%). Some packs included an oxygen absorbent sachet. The results showed that all samples slightly changed in their water activity and pH at the end of 28 days storage period. Control samples in 15% carbon dioxide with no sachets showed visible mold growth after 2 days. Microbial spoilage was prevented until the end of storage period in packs flushed with 100% carbon dioxide and at 40% and 15% when sachets was included. The results also revealed that pita breads packaged in air with oxygen absorbent showed lower rate of staling than pita breads packaged in CO₂:N₂ alone.