Ideas for extending the shelf-life of flat bread

I am a small scale food manufacturer. I make flat breads. How can I pack then pack them so that they can have a few weeks shelf life at ambient temperature without adding preservatives.

Quick random net search:

Flat Bread Technology

Packaging

Use of gas packaging for Shelf life extencion

Shelf life and taste of industrially produced packaged breads

MAP is the way to go to extend shelf life but it might not be the way to go if you don't have the cash; screw up the MAP or the sealing and you have mouldy breads and a recall on your hands! Also the equipment and actually the gas itself (whether you go for cylinders or generation) is also expensive and you tend to need advanced or thick films to prevent migration.

The other thing to remember is if you extend your shelf life; inevitably you will hold more stock and it will be longer before you get paid for your stock. That might be a significant cost to your business. Will the benefits be worth it as you are unlikely to get more per unit (although you might get more listings)?