Chop the greens into smaller bits that will be dispersed through the dough. You don't have to chop them very fine, but don't make it a very rough chop either.
Sprinkle a teaspoon of salt on the greens and set them aside for 10 minutes. After 10 minutes, squeeze the greens with your fingers so they express their juices. Don't throw away the liquid!
To the same bowl add the flour, carom and cumin seeds and red pepper flakes or cayenne. Add more salt if you want at this time, I find that the teaspoon I added to the greens is usually just right for me.
Mix the ingredients well and then trickle in water, a tiny bit at a time, and knead to form a stiff dough.
Place the dough in a bowl or an airtight container. Cover and set aside at least 15 minutes.
Divide the dough into 10 pieces. Roll each piece into a smooth ball and then roll it out on a floured surface into a circle about six to seven inches in diameter. Try and roll the paratha as evenly as possible and don't worry about making it a perfect round. Just keep moving the paratha around after you run the rolling pin over every couple of times to ensure it isn't sticking and add more flour if necessary.
Heat a griddle. Place the paratha on the hot griddle and wait until it appears to puff and bubble. Flip over and apply oil or cooking spray, if using, at this time. You can make your parathas oil-free. Continue to flip and cook a couple more times until both sides have golden-brown spots.
Wrap the parathas in a kitchen towel as soon as they come off the griddle. This will keep them soft. Serve hot or warm.