In this study, the effects of using two different types of tarhana produced with einkorn and wheat flour in the buns (a kind of bread-type bakery product) on the nutritional, physicochemical, and shelf life qualities of the products were investigated. The results were evaluated in terms of the changes in the use of different flour (einkorn and wheat flour) and the usage rate of wet tarhana (0%, 5%, 10%, 15%, 20%, 25%). There was no significant difference between the obtained wet tarhanas in terms of microbiological and basic component analyses (P>0.05).In general, the antioxidant activity (SÇ: 43.65-49.74%; BÇ: 13.76-38.89%) and mineral bioavailability values (SÇ: 60.72-70.94%; BÇ: 57.19-62.22%) of wet tarhana added einkorn buns (SÇ) compare to wheat flour buns (BÇ), were found to be significantly high (P<0.05), and the phytic acid level was low (SÇ: 1251-1397 mg/100g, BÇ: 1329-1411 mg/100 g). It was determined that the changes in the basic component qualities of the products such as ash, fat, and protein were significantly affected (P<0.05) by the addition of wet tarhana. The einkorn flour buns showed lower pH and higher titration acidity than wheat flour buns. As a result of the sensory analysis, it was determined that the most accepted sample was the wheat flour bun with 20% wet tarhana, and the 20% wet tarhana addition was ideal for einkorn buns. Depending on the increase in the addition of wet tarhana, the moisture values of the products were found to be high and the peroxide values were low in the buns with both flour types. Moreover, this sequence was not disturbed during the shelf life, and buns containing 25% wet tarhana remained the products with the highest humidity and the lowest peroxide at the end of the shelf life. The addition of wet tarhana performed as a natural hydrocolloid and an antioxidant, during the shelf life of the products. No mold growth was observed in any of the products as a result of the 7-day shelf life.